Lemongrass, Coconut Chilli Mussels

Need a healthy quick fix? In just 20 minutes, you could be feasting on fragrant Asian mussels.

The ingredient of Lemongrass Coconut Chilli Mussels

• 2 teaspoons sunflower oil
• 1 lemongrass stem pale part only outer layer removed finely chopped
• 2 long red chillies seeds removed thinly sliced lengthways
• 3cm piece ginger peeled thinly sliced
• 150ml light coconut milk
• 2 teaspoons fish sauce
• 1 25kg black mussels scrubbed debearded
• coriander leaves to serve
• 4 slices crusty bread

The Instruction of lemongrass coconut chilli mussels

• heat oil in a large wok or saucepan over medium heat add the lemongrass chilli and ginger cook stirring for 1 minute or until fragrant add coconut milk and fish sauce and stir to combine increase heat to high then bring to the boil
• add the mussels then cover wok or pan with a tight fitting lid steam the mussels shaking the pan occasionally for 5 minutes or until opened discard any unopened mussels
• divide the mussels among serving bowls spoon over some of the coconut broth and garnish with coriander leaves serve with crusty bread

Nutritions of Lemongrass Coconut Chilli Mussels

calories: 222 27 calories
calories: 10 grams fat
calories: 6 grams saturated fat
calories: 17 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 15 grams protein
calories: 19 milligrams cholesterol
calories: 754 87 milligrams sodium
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calories: nutritioninformation