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Thai Coconut Mussels
Ingredients
- 2 tsp sunflower oil
- 1 stick lemongrass, finely chopped (white part only)
- 2 cloves garlic, crushed
- 2cm piece fresh ginger, peeled, thinly sliced
- 2 long red chillies, deseeded, thinly sliced
- 2 red birds eye chillies, deseeded, thinly sliced
- 400ml can coconut milk
- 2 tbs fish sauce
- 3 kaffir lime leaves
- 1.5kg fresh mussels, cleaned
- Coriander leaves, sliced chilli and toasted coconut, to garnish
- Lime wedges and crusty bread, to serve
Directions
Directions aren't available for this recipe.
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