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
Fragrant Coconut & Lemongrass Mussels
with egg noodles, fresh coriander & chilli
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
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 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.
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 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.
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 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.
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 spring onion. Serve with a lemon wedge. Delish, Chef!
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.
What should be prepared from my kitchen to make 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
How many calories does Fragrant Coconut & Lemongrass Mussels have?
819 calories
How much fat content does Fragrant Coconut & Lemongrass Mussels have?
grams
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