Asian Moules


1 can coconut milk
1 tbsp galangal
2 stalks of lemongrass
1 fresh green chilli
½ tbsp finely grated fresh lemon zest
¼ cup + 1 tbsp lemon juice
½ tsp salt + more to taste
1 tbsp groundnut oil
1 tbsp sliced garlic
3 tbsp sliced shallots
3 tbsp sliced fresh red Thai chillies
mussels (bearded)
½ cup loose packed Thai basil leaves, roughly chopped
¼ cup micro coriander leaves.

Recipe Description

Mussels steamed with lemongrass, basil chilli & coconut juice (Asian Moules)

Jim Cowie, Captain’s Galley, Food Made Good Scottish Restaurant of the Year

Put coconut milk galangal lemon-grass and green chilli in saucepan and bring to boil over a high heat.

Add the lemon zest. Lower the heat and simmer for 10 minutes.

Remove from the heat and strain, pressing down on the mixture. Cool to room temperature, uncover, then add the lemon juice and salt. Stir to combine and set aside.

Put oil in a saucepan. Add garlic and shallots and cook until lightly browned. Stir in the chillies, then the mussels and the lemon-grass infusion. Shake pan vigorously, then add the basil and season to taste. Cover and cook until the mussels open, roughly 3 minutes.

Transfer mussels to a serving bowl, with the cooking liquid. Garnish with the micro coriander leaves and serve immediately.

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