What are the main ingredients in Fragrant Coconut & Chilli Mussels?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Fragrant Coconut & Chilli Mussels?

Calories: 973, Carbs: 88 grams, Fat: grams, Protein: 41.3 grams, Sugar: 14.1 grams, Salt: 895 grams

How do I prepare Fragrant Coconut & Chilli Mussels?

OODLES OF NOODLES: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water. START THE SAUCE: Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced pak choi stems and fry until golden, 5-6 minutes (shifting occasionally). Lightly season. FRAGRANT MUSSELS: When the onion & pak choi stems are soft, add the grated garlic, the grated ginger, and ½ the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Add the coconut cream, 200ml of water, the mussels, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes. In the final 1-2 minutes, stir through the pak choi leaves until wilted. Remove from the heat and season if necessary. TIME TO DINE!: Bowl up the noodles. Pour over the coconut sauce and mussels. Drizzle over the chilli oil, sprinkle over the picked coriander, the remaining chilli (to taste), and the sliced spring onion. Drizzle over the lemon juice (to taste). Delish, Chef!

What should be prepared from my kitchen to make Fragrant Coconut & Chilli Mussels?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Fragrant Coconut & Chilli Mussels

Mussels are infused in an aromatic broth of coconut and fresh chilli, making for a unique & exotic seafood dish. Spooned over a bowl of springy eggy noodles and garnished with coriander and spring onion. Perfect for impressing your guests on a special evening or family celebration!

Fragrant Coconut & Chilli Mussels

with egg noodles, fresh coriander & chilli oil

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Chilli Oil
Coconut Cream
Egg Noodles
Fresh Chilli
Fresh Chillies
Fresh Coriander
Fresh Ginger
Garlic Clove
Garlic Cloves
Lemon Juice
Mussels
Onion
Onions
Pak Choi
Spring Onion

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Fragrant Coconut & Chilli Mussels

Serves 1

OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
START THE SAUCE
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced pak choi stems and fry until golden, 4-5 minutes (shifting occasionally). Lightly season.
FRAGRANT MUSSELS
When the onion & pak choi stems are soft, add the grated garlic, the grated ginger, and ½ the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Add the coconut cream, 100ml of water, the mussels, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes. In the final 1-2 minutes, stir through the pak choi leaves until wilted. Remove from the heat and season if necessary.
TIME TO DINE!
Bowl up the noodles. Pour over the coconut sauce and mussels. Drizzle over the chilli oil, sprinkle over the picked coriander, the remaining chilli (to taste), and the sliced spring onion. Drizzle over the lemon juice (to taste). Delish, Chef!

Egg Noodles - 1 cake
Pak Choi - 150g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 15g
Fresh Chilli - 1
Coconut Cream - 200ml
Mussels - 200g
Fresh Coriander - 3g
Chilli Oil - 5ml
Spring Onion - 1
Lemon Juice - 10ml

Download the Recipe

Serves 2

OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
START THE SAUCE
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced pak choi stems and fry until golden, 5-6 minutes (shifting occasionally). Lightly season.
FRAGRANT MUSSELS
When the onion & pak choi stems are soft, add the grated garlic, the grated ginger, and ½ the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Add the coconut cream, 200ml of water, the mussels, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes. In the final 1-2 minutes, stir through the pak choi leaves until wilted. Remove from the heat and season if necessary.
TIME TO DINE!
Bowl up the noodles. Pour over the coconut sauce and mussels. Drizzle over the chilli oil, sprinkle over the picked coriander, the remaining chilli (to taste), and the sliced spring onion. Drizzle over the lemon juice (to taste). Delish, Chef!

Egg Noodles - 2 cakes
Pak Choi - 300g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 30g
Fresh Chilli - 1
Coconut Cream - 400ml
Mussels - 400g
Fresh Coriander - 5g
Chilli Oil - 10ml
Spring Onion - 1
Lemon Juice - 20ml

Download the Recipe

Serves 3

OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
START THE SAUCE
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Place a large pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced pak choi stems and fry until golden, 5-6 minutes (shifting occasionally). Lightly season.
FRAGRANT MUSSELS
When the onion & pak choi stems are soft, add the grated garlic, the grated ginger, and ½ the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Add the coconut cream, 300ml of water, the mussels, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes. In the final 1-2 minutes, stir through the pak choi leaves until wilted. Remove from the heat and season if necessary.
TIME TO DINE!
Bowl up the noodles. Pour over the coconut sauce and mussels. Drizzle over the chilli oil, sprinkle over the picked coriander, the remaining chilli (to taste), and the sliced spring onion. Drizzle over the lemon juice (to taste). Delish, Chef!

Egg Noodles - 3 cakes
Pak Choi - 450g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 45ml
Fresh Chillies - 2
Coconut Cream - 600ml
Mussels - 600g
Fresh Coriander - 8g
Chilli Oil - 15ml
Spring Onion - 1
Lemon Juice - 30ml

Download the Recipe

Serves 4

OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
START THE SAUCE
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Place a large pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced pak choi stems and fry until golden, 6-7 minutes (shifting occasionally). Lightly season.
FRAGRANT MUSSELS
When the onion & pak choi stems are soft, add the grated garlic, the grated ginger, and ½ the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Add the coconut cream, 400ml of water, the mussels, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes. In the final 1-2 minutes, stir through the pak choi leaves until wilted. Remove from the heat and season if necessary.
TIME TO DINE!
Bowl up the noodles. Pour over the coconut sauce and mussels. Drizzle over the chilli oil, sprinkle over the picked coriander, the remaining chilli (to taste), and the sliced spring onion. Drizzle over the lemon juice (to taste). Delish, Chef!