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Ingredients

2 tablespoons olive oil
3 garlic cloves, crushed
1 onion, thinly sliced
2 stalks lemon grass, bruised
1 tablespoon thin ginger strips
1 small leek, washed, cut into thin strips
1 carrot, cut into thin strips
4 celery stalks, cut into thin strips
1 teaspoon mild curry powder
1kg mussels, washed, bearded
300ml white wine
1L fish stock
200ml coconut milk
100ml cream
2 tablespoons chopped fresh coriander

Method

Step 1 Heat oil in a frying pan over low heat and add garlic, onion, lemon grass, ginger, leek, carrot and celery. Sweat for 5 minutes, add curry powder and cook for 30 seconds to release the flavours. Transfer to a plate and set aside.
Step 2 Add mussels, wine and stock to the pan. Cover and cook for 5 minutes. Transfer mussels to bowls, discarding any that have not opened. Add coconut milk and cream to the pan and reduce by half. Return vegetables to the pan and cook for 2 minutes, then stir in half the coriander.
Step 3 Remove and discard the lemon grass, ladle sauce over the mussels and serve garnished with the remaining coriander.

Steamed mussels with coconut & lemon grass

How to make Steamed mussels with coconut & lemon grass

Ingredients

Method