Mussels in coconut milk

2 servings

15 minutes

Mussels in coconut milk embody the harmony of Pan-Asian cuisine, where ocean freshness meets the tenderness of exotic ingredients. Inspired by Thai traditions, this dish combines the rich taste of the ocean with the silky, slightly sweet notes of coconut milk. The light spice of black pepper and citrus hints from lemongrass enhance the depth of flavor, creating a balance between tenderness and spiciness. It is prepared quickly to retain the juiciness of the mollusks, while the rich broth makes an ideal complement to rice or noodles. This is not just a dish – it’s a culinary journey where each spoonful fills you with aromas from distant lands, leaving a pleasant aftertaste of exoticism.

Energy value per serving

• Calories: 907.7
• Proteins: 96.8g
• Fats: 52.3g
• Carbohydrates: 13.6g

Ingredients

• Mussels in shells: 2 kg
• Onion: 0.5 head
• Celery stalk: 0.3 pc
• Leek: 0.5 pc
• Lemon grass: 1 stem
• Coconut milk: 500 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Chop the vegetables finely. Use half of the white part of the leek stem.

   Required ingredients:

   • Onion: 0.5 head
   • Leek: 0.5 piece
   • Celery stalk: 0.3 piece
   • Lemon grass: 1 stem

2. Place mussels in a deep pot, layer vegetables on top, season with pepper and salt, and pour in coconut milk.

   Required ingredients:

   • Mussels in shells: 2 kg
   • Onion: 0.5 head
   • Celery stalk: 0.3 piece
   • Leek: 0.5 piece
   • Lemon grass: 1 stem
   • Coconut milk: 500 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Put on high heat for 5 minutes, remove from heat, cover the pot with a lid and shake well to mix all the ingredients.