Mussels in coconut milk with lime and spring onion

Mussels in coconut milk are summer food, but in my opinion, mussels taste even better in winter.
This recipe is a simplified version, feel free to replace salt with fish sauce and Japanese soy sauce.

This is a very good recipe for mussels. Here you will find more:
Pasta with mussels in wine and cream sauce

For this I drink a fresh white wine or full-bodied rosé.

Mussels in coconut milk with lime and spring onion is a fresh, Asian inspired twist on a Norwegian classic. The rich sweetness of the coconut milk is balanced by the sharp lime and the warmth of garlic and lemongrass, and the mussels soak up all those exotic flavours in just a few minutes.

The great thing about mussels is that they make their own stock as they open, so the sauce gets a natural taste of the sea that lifts the whole dish. Serve with good bread to mop up the broth, or with noodles for a more filling version.

Tips and variations

• Scrub the mussels thoroughly and discard any that are open before cooking and any that remain closed after, as it is a sign they are bad.
• Replace salt with fish sauce (nam pla) for a more authentic South-East Asian flavour with deeper umami.
• The lemongrass gives aroma. Bruise the stalk lightly with the side of a knife before adding it to the pot.
• Add a little chilli or sambal oelek for a warm kick in the sauce.
• Serve over rice noodles or jasmine rice for a complete main course rather than a starter.

🍷 Wine tips

Gewurztraminer: Mussels in coconut milk with lime and spring onion has an exotic, aromatic flavour profile with sweetness and acidity. Gewurztraminer from Alsace with notes of lychee, rose and ginger is tailor-made for this dish. Off-dry Riesling or Viognier are great alternatives.

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Mussels in coconut milk with lime and spring onion

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Simplified version of the dish.

Prep 25 min

Cook 15 min

Total 40 min

Servings 2 servings

Ingredients

• 1 kg fresh mussels
• 1 red chilli
• 1 clove garlic
• 125 g spring onion
• 1 stalk lemongrass
• 2 tbsp oil for frying
• 4 dl coconut milk
• 1 lime
• salt and pepper
• fresh coriander

Instructions

1. Brush off the mussels and remove the "beard". Rinse in water several times and let them drain. Discard shells that are broken and those that do not close when you tap them on the worktop.

2. Peel and finely chop the garlic.

   Cut the spring onion into slices, save parts of the green part for garnish.

3. Halve the chilli lengthwise, remove the seeds and cut it into strips.

4. Place the lemongrass on a chopping board and tap it lightly with a saucepan so that the fibres split, then tie the stalk in a knot to hold it together.

5. Sauté the garlic, spring onion and chilli in oil in a large pot that has room for the shells.

6. Add coconut milk and lemongrass, bring to a boil.

7. Put the mussels in the pot and cook for 3 to 4 minutes under a lid, stirring gently a few times.

8. Take out the mussels with a slotted spoon and place in a bowl, discard those that have not opened.

9. Reduce the broth for a few minutes, season with lime juice, salt and pepper.

10. Serve with rice or a good baguette.

Notes

Tips: Throw away any mussels that are open and do not close when tapped, and any that stay closed after cooking. They are not safe to eat.

Storage: Eat immediately after cooking.

Variations: Replace the coconut milk with white wine and cream for a more classic European style.

Nutrition per serving

Calories

663 kcal

Carbohydrates

20 g

Protein

21 g

Fat

59 g

Saturated fat

39 g

Polyunsaturated fat

5 g

Monounsaturated fat

11 g

Cholesterol

35 mg

Sodium

395 mg

Potassium

1,132 mg

Fiber

2 g

Sugar

6 g

Nutrition values are estimates.

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