Mussels in coconut broth

  • Portion size: Serves 4
  • Ready in 15 min
  • Difficulty: easy

It only takes 15 minutes to rustle up this low-calorie Thai recipe. If you want to turn it into a big meal, serve with hot, sticky rice.

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Ingredients

  • 2kg fresh mussels, in their shells
  • 1 tsp cumin seeds
  • 4 lemongrass stalks, outer layers discarded, cores bashed and finely chopped
  • 1 tbsp chopped fresh ginger
  • 2 red chillies, deseeded and chopped
  • 2 garlic cloves, chopped
  • 1 tbsp sunflower oil
  • 400ml can coconut milk
  • 1 tbsp Thai fish sauce
  • Finely grated zest and juice of 1 lime, plus lime wedges to serve
  • 6 tbsp chopped fresh coriander, plus extra sprigs to serve
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Method

  1. Scrub the mussels well, removing the beards and any barnacles. Discard any with broken shells or any that don’t close tight when tapped on a hard surface.
  2. Lightly crush the cumin seeds with a pestle and mortar, then add the lemongrass, ginger, chillies and garlic and bash to a paste.
  3. Heat the oil in a very large pan – ideally, a wok. Add the spice paste and gently cook for 1 minute, then add the coconut milk and bring to the boil. Tip in the mussels, then cover and cook, shaking the pan every now and then, for about 3 minutes or until all the mussels have opened. Discard any that remain shut.
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  5. Add the fish sauce, lime zest and juice and chopped coriander. Serve in warm bowls with the lime wedges, garnished with coriander sprigs.

Nutrition

  • 341kcals Calories
  • 22g (0.8g saturated) Fat
  • 26.8g Protein
  • 9.8g (0.9g sugar) Carbs
  • 2g Salt
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