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
Fragrant Coconut & Chilli Mussels
with egg noodles, fresh coriander & chilli oil
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
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
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 Onion/" title="View all our recipes with Spring Onion at eCook">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
Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion - 1
Lemon Juice - 10ml
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 Onion/" title="View all our recipes with Spring Onion at eCook">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
Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion - 1
Lemon Juice - 20ml
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 Onion/" title="View all our recipes with Spring Onion at eCook">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
Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion - 1
Lemon Juice - 30ml
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 Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion. Drizzle over the Lemon Juice (to taste). Delish, Chef!
Egg Noodles - 4 cakes
Pak Choi - 600g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 60g
Fresh Chillies - 2
Coconut Cream - 800ml
Mussels - 800g
Fresh Coriander - 10g
Chilli Oil - 20ml
Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion - 1
Lemon Juice - 40ml
Frequently Asked Questions
What is the preparation time for Fragrant Coconut & Chilli Mussels?
The preparation time for Fragrant Coconut & Chilli Mussels with egg noodles, fresh coriander & chilli oil is between 25 and 40 minutes.
What is the total time required to make Fragrant Coconut & Chilli Mussels with egg noodles, fresh coriander & chilli oil?
The total time required to make Fragrant Coconut & Chilli Mussels with egg noodles, fresh coriander & chilli oil is between 30 and 45 minutes.
How many servings does Fragrant Coconut & Chilli Mussels provide?
4 servings
What are the main ingredients in Fragrant Coconut & Chilli Mussels?
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
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?
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
How many calories does Fragrant Coconut & Chilli Mussels have?
973 calories
How much fat content does Fragrant Coconut & Chilli Mussels have?
grams
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