Tamarind and coconut mussels with rice
- Portion size: Serves 4
- Hands-on time 20 min. Simmering time 10 min
- Difficulty: easy
Tangy tamarind, warming ginger and subtly chilli-infused coconut milk create a stunning, vibrant broth to cook mussels in. Served over rice, it’s a speedy dish that delivers serious comfort.
Love mussels? Why not try them in this potato salad.
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Ingredients
- 250g basmati rice, rinsed
- 2 tsp vegetable oil
- 4 garlic cloves, sliced
- 1 red chilli, sliced
- 20g ginger, finely chopped
- 400g can coconut milk
- 3 tbsp tamarind paste
- 1kg mussels, washed and beards removed
- Small handful coriander leaves (optional)
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Method
- Put the rice in a pan with 500ml cold water. Cover and bring to the boil, then reduce the heat to low and simmer for 7 minutes. Remove from the heat (keeping the lid on) and leave to steam for 10 minutes.
- Meanwhile, in a large saucepan, heat the oil, then add the garlic, chilli and ginger and cook over a medium heat, stirring, for 1 minute to release their flavour. Stir in the coconut milk, tamarind paste and 500ml water. Bring to the boil, then add the mussels, cover and simmer for about 8 minutes until all the mussels have opened, then taste and season (mussels can be salty so do taste first).
- Divide the rice among bowls, then serve the mussels on top, spooning over plenty of the broth. Sprinkle with the coriander, if using.
Nutrition
- 581kcals Calories
- 24g (15g saturated) Fat
- 36g Protein
- 54g (4.2g sugars) Carbs
- 1.2g Fibre
- 2.8g Salt
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