Fragrant Coconut & Lemongrass Mussels

Name: Fragrant Coconut & Lemongrass Mussels
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Button Mushrooms; Coconut Milk; Egg Noodles; Fresh Chilli; Fresh Chillies; Fresh Coriander; Fresh Ginger; Garlic Clove; Garlic Cloves; Lemon; Lemongrass Stalk; Lemongrass Stalks; Lemons; Mussels; Onion; Onions; Spring Onion

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

Fragrant Coconut & Lemongrass Mussels

with egg noodles, fresh coriander & chilli

4.8

71 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

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

Photo of Fragrant Coconut & Lemongrass Mussels

Serves 1

OODLES OF NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CUT THE GRASS
Slice the root end off the rinsed lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely slice.
START THE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced Onion and the sliced mushrooms and fry until golden, 4-5 minutes (shifting occasionally). Lightly season.
CHECK OUT MY BIG Mussels!
When the Onion & mushrooms are soft, add the grated garlic, the grated ginger, the chopped lemongrass, and ½ the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Add the Coconut Milk, 100ml of water, the Mussels, a squeeze of Lemon juice, and seasoning. Cover with a lid and simmer until the mussels are heated through, 3-5 minutes. Remove from the heat and add the lemon zest. Season to taste if necessary.
TIME TO DINE!
Bowl up the noodles. Pour over the coconut sauce and Mussels. 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. Serve with a Lemon wedge. Delish, Chef!

Egg Noodles - 1 cake
Lemongrass Stalk - 1
Onion - 1
Button Mushrooms - 125g
Garlic Clove - 1
Fresh Ginger - 15g
Fresh Chilli - 1
Coconut Milk - 200ml
Mussels - 200g
Lemon - 1
Fresh Coriander - 4g
Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion - 1

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Serves 2

OODLES OF NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CUT THE GRASS
Slice the root end off the rinsed lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely slice.
START THE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced Onion and the sliced mushrooms and fry until golden, 5-6 minutes (shifting occasionally). Lightly season.
CHECK OUT MY BIG Mussels!
When the Onion & mushrooms are soft, add the grated garlic, the grated ginger, the chopped lemongrass, and ½ the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Add the Coconut Milk, 200ml of water, the Mussels, a squeeze of Lemon juice, and seasoning. Cover with a lid and simmer until the mussels are heated through, 3-5 minutes. Remove from the heat and add the lemon zest. Season to taste if necessary.
TIME TO DINE!
Bowl up the noodles. Pour over the coconut sauce and Mussels. 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. Serve with a Lemon wedge. Delish, Chef!

Egg Noodles - 2 cakes
Lemongrass Stalk - 1
Onion - 1
Button Mushrooms - 250g
Garlic Clove - 1
Fresh Ginger - 30g
Fresh Chilli - 1
Coconut Milk - 400ml
Mussels - 400g
Lemon - 1
Fresh Coriander - 8g
Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion - 1

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Serves 3

OODLES OF NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CUT THE GRASS
Slice the root end off the rinsed lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely slice.
START THE SAUCE
Place a large pot over medium-high heat with a drizzle of oil. When hot, add the diced Onion and the sliced mushrooms and fry until golden, 5-6 minutes (shifting occasionally). Lightly season.
CHECK OUT MY BIG Mussels!
When the Onion & mushrooms are soft, add the grated garlic, the grated ginger, the chopped lemongrass, and ½ the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Add the Coconut Milk, 300ml of water, the Mussels, a squeeze of Lemon juice, and seasoning. Cover with a lid and simmer until the mussels are heated through, 3-5 minutes. Remove from the heat and add the lemon zest. Season to taste if necessary.
TIME TO DINE!
Bowl up the noodles. Pour over the coconut sauce and Mussels. 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. Serve with a Lemon wedge. Delish, Chef!

Egg Noodles - 3 cakes
Lemongrass Stalks - 2
Onions - 2
Button Mushrooms - 375g
Garlic Cloves - 2
Fresh Ginger - 45g
Fresh Chillies - 2
Coconut Milk - 600ml
Mussels - 600g
Lemons - 2
Fresh Coriander - 12g
Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion - 1

Download the Recipe

Serves 4

OODLES OF NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CUT THE GRASS
Slice the root end off the rinsed lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely slice.
START THE SAUCE
Place a large pot over medium-high heat with a drizzle of oil. When hot, add the diced Onion and the sliced mushrooms and fry until golden, 6-7 minutes (shifting occasionally). Lightly season.
CHECK OUT MY BIG Mussels!
When the Onion & mushrooms are soft, add the grated garlic, the grated ginger, the chopped lemongrass, and ½ the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Add the Coconut Milk, 400ml of water, the Mussels, a squeeze of Lemon juice, and seasoning. Cover with a lid and simmer until the mussels are heated through, 3-5 minutes. Remove from the heat and add the lemon zest. Season to taste if necessary.
TIME TO DINE!
Bowl up the noodles. Pour over the coconut sauce and Mussels. 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. Serve with a Lemon wedge. Delish, Chef!

Egg Noodles - 4 cakes
Lemongrass Stalks - 2
Onions - 2
Button Mushrooms - 500g
Garlic Cloves - 2
Fresh Ginger - 60g
Fresh Chillies - 2
Coconut Milk - 800ml
Mussels - 800g
Lemons - 2
Fresh Coriander - 15g
Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion - 1

Download the Recipe

Frequently Asked Questions

What is the preparation time for Fragrant Coconut & Lemongrass Mussels?

The preparation time for Fragrant Coconut & Lemongrass Mussels with egg noodles, fresh coriander & chilli is between 25 and 40 minutes.

What is the total time required to make Fragrant Coconut & Lemongrass Mussels with egg noodles, fresh coriander & chilli?

The total time required to make Fragrant Coconut & Lemongrass Mussels with egg noodles, fresh coriander & chilli is between 30 and 45 minutes.

How many servings does Fragrant Coconut & Lemongrass Mussels provide?

4 servings

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

Button Mushrooms, Coconut Milk, Egg Noodles, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Lemon, Lemongrass Stalk, Lemongrass Stalks, Lemons, Mussels, Onion, Onions, Spring Onion

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

Calories: 819, Carbs: 83 grams, Fat: grams, Protein: 39.4 grams, Sugar: 10.3 grams, Salt: 755 grams

How do I prepare Fragrant Coconut & Lemongrass Mussels?

CUT THE GRASS: Slice the root end off the rinsed lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely slice. TIME TO DINE!: Bowl up the noodles. Pour over the coconut sauce and mussels. Sprinkle over the picked coriander, the remaining chilli (to taste), and the sliced spring onion. Serve with a lemon wedge. Delish, Chef! OODLES OF NOODLES: Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water. START THE SAUCE: Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced mushrooms and fry until golden, 5-6 minutes (shifting occasionally). Lightly season. CHECK OUT MY BIG MUSSELS!: When the onion & mushrooms are soft, add the grated garlic, the grated ginger, the chopped lemongrass, and ½ the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Add the coconut milk, 200ml of water, the mussels, a squeeze of lemon juice, and seasoning. Cover with a lid and simmer until the mussels are heated through, 3-5 minutes. Remove from the heat and add the lemon zest. Season to taste if necessary.