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Mussels in Ginger, Coconut and Red Chili Broth
Main dishes

Mussels in Ginger, Coconut and Red Chili Broth

ГО Горячие блюда (мясо, птица, рыба, морепродукты, паста, шашлык и плов, котлеты и стейки...). Рецепты Follow
🕐 30 min 👁 1 Channel post →

An aromatic and warming dish of tender mussels in a spicy coconut-wine broth with spices.

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Ingredients

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Method

1

Finely dice the onion.

2

Seed and finely chop the chili pepper.

3

Peel and finely grate the ginger root.

4

Mince the garlic.

5

Cut the lemongrass stalks lengthwise and lightly smash them.

6

Wash and clean the mussels.

7

Melt the butter in a large pot over very low heat.

8

Add the onion, chili, ginger, garlic, and lemongrass, then cover with a lid.

9

Simmer for 15 minutes until the onion is soft, without letting it caramelize.

10

Add the wine and reduce by half over medium heat.

11

Pour in the broth and bring to a boil over high heat.

12

Add the mussels.

13

Cover and cook for 5-7 minutes until the shells open.

14

Discard the lemongrass.

15

Whisk the coconut milk and coconut cream until smooth, pour into the broth, and bring to a boil.

16

Season with salt and pepper.

17

Just before serving, drizzle with lime juice and garnish with chopped cilantro.

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