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Mussels steamed in coconut milk, lime and coriander
- Prep time:
- 5 mins
- Cook time:
- 15 mins
- Serves:
- 10
Serve Rachel Allen's Thai-inspired mussels with garlic bread for dunking
Ingredients
- 1 large Onion, chopped
- 5-10 cloves Garlic, crushed
- 2 red or green chillies, deseeded and chopped
- 1 x 400g can coconut milk
- 1-2 tbsp Fish Sauce
- 1 lime, juice only
- 1 tbsp chopped Coriander
- 80 Mussels, scrubbed
- roast garlic bread, to serve
Method
1. Put the onion, garlic, chillies, coconut milk, fish sauce, lime juice and coriander into a large saucepan. Bring to the boil and cook for about 8 minutes or until the onions are cooked.2. Check that all the mussels are tightly closed. If one is open, tap it - if it closes it's good, but if any stay open, throw those ones out.
3. When the onions are cooked in the saucepan, throw in all the good mussels, put the lid on and cook until the mussels are widely open.
4. Serve the mussels in their shells with the broth and roast garlic bread.
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Latest Comment
Hi there, the coconut milk goes in at step one - a typo our end, sorry about that.
Made this last week. We all sat around the kitchen table with a big bowl of these tasty mussels and crusty bread to dip. A real winner and now a family favourite
i'm sorry... where do i put the coconut milk?
i can't see it anywhere on the method description