Nutrition per serving
  • Calories32816%
  • Fat18.8g27%
  • Saturates11.5g58%
  • Sugars6.7g7%
  • Salt2g33%
  • Protein26.2g52%
  • Carbs13g5%
  • Fibre1.6g–

Ingredients

  • 1 kg mussels , debearded, from sustainable sources
  • 4 spring onions
  • 2 cloves of garlic
  • ½ a bunch of fresh coriander
  • 1 stick of lemongrass
  • 1 fresh red chilli
  • groundnut oil
  • 1 x 400 ml tin of reduced fat coconut milk
  • 1 tablespoon fish sauce
  • 1 lime

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Method

  1. Wash the mussels thoroughly, discarding any that aren’t tightly closed.
  2. Trim and finely slice the spring onions, peel and finely slice the garlic. Pick and set aside the coriander leaves, then finely chop the stalks. Cut the lemongrass into 4 pieces, then finely slice the chilli.
  3. In a wide saucepan, heat a little groundnut oil and soften the spring onion, garlic, coriander stalks, lemongrass and most of the red chilli for around 5 minutes.
  4. Add the coconut milk and fish sauce and bring to the boil, then add the mussels and cover the pan.
  5. Steam the mussels for 5 minutes, or until they’ve all opened and are cooked. Discard any unopened mussels.
  6. Finish with a squeeze of lime juice, then sprinkle with coriander leaves and the remaining chilli to serve.