eCook Meal
Fragrant Coconut & Lemongrass Mussels
with egg noodles, fresh coriander & chilli
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!
Serving guide
Choose your portion size.
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!
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
Spring Onion - 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 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!
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
Spring Onion - 1
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R510.21
for 4 servings · R127.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Mussels needs 800 gFrozen Uncooked Whole Mussels 700 g 700 g at R179.99 · 1.14× packR205.70
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Spring Onion needs 1Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
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Fresh Ginger needs 60 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 17% of packR17.14
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Coconut Milk needs 800 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 2.0× packsR79.98
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Lemongrass Stalks needs 2Fresh Lemongrass 30 g R14.99 · whole pack (size can't be divided)R14.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Shopping
Matching Woolies ingredients.
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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, Chilli, Coconut Milk, Egg Noodles, Fresh Coriander, Garlic, Ginger, Lemon, Lemongrass, Mussels, Onion, 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?
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. 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. 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, Chilli, Coconut Milk, Egg Noodles, Fresh Coriander, Garlic, Ginger, Lemon, Lemongrass, Mussels, Onion, Spring Onion
How many calories does Fragrant Coconut & Lemongrass Mussels have?
819 calories
How much fat content does Fragrant Coconut & Lemongrass Mussels have?
grams