Thai spiced mussels with coconut & chilli broth
14
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
This fragrant seafood soup teams Thai flavours with fresh mussels in a delicious coconut broth.
Ingredients
Mussels weighed with Shells
500 g
Coriander, fresh
1 tablespoon(s)
Mint, Fresh
1 tablespoon(s)
Vegetable Oil
2 teaspoon(s)
Spring Onions
2 medium
Garlic
2 clove(s)
Chilli, green or red
½ individual
Root Ginger
1 inch slice(s)
Lemon grass stems
1 individual
Reduced fat coconut milk, tinned (7.7% Fat)
1 can(s)
Fish stock pot
½ pot(s), unprepared, 150ml stock
Light Brown Sugar
2 teaspoon(s)
Thai Fish Sauce
2 tablespoon(s)
Lime Juice, Fresh
2 tablespoon(s)
Lime
1 medium, zest
Instructions
1
Scrub the mussels, tug away any beards and discard any that are cracked or don’t close when tapped gently on the kitchen counter. Roughly chop the coriander and mint leaves; then chop the coriander stalks.
2
In a large pan, heat the oil over a medium heat and fry the spring onions, garlic, chilli and ginger for 1-2 minutes. Add the coriander stalks and reduce the heat to low.
3
Meanwhile, trim the lemon grass and peel and discard the outermost layer. Bash with a rolling pin, then chop finely and add to the pan.
4
Stir in the coconut milk, stock, sugar, fish sauce and lime juice and zest. Bring to the boil then reduce the heat and add the mussels. Cover with a lid and cook for 3-4 minutes, until the mussels have opened. Discard any that remain shut. Stir through most of the coriander and mint leaves
5
Divide between large bowls and serve garnished with the remaining coriander and mint.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.