A fresh and delicious meal can be enjoyed any day of the week – be inspired by this easy dinner that is on the table in minutes.
Ingredients
- 1 lemongrass stalk, white part only, coarsely chopped
- 2 purple Asian shallots, finely chopped
- 2 kaffir lime leaves, coarsely torn
- 2 long red chillies, seeded, finely chopped
- 1 tablespoon finely grated galangal
- 1 teaspoon shrimp paste
- 2 teaspoons peanut oil
- 2 x 400ml cans coconut milk
- 1.5kg black mussels, scrubbed, debearded
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- Coriander leaves, to serve
- Shredded kaffir lime leaves, to serve
- Steamed jasmine rice, to serve
Method
- Step 1Place the lemongrass, shallots, lime leaves, chillies, galangal and shrimp paste in a mortar and gently pound with a pestle until bruised.
- Step 2Heat the peanut oil in a wok over high heat. Add the lemongrass mixture and stir-fry for 2 minutes or until fragrant. Add the coconut milk and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, for 5 minutes or until coconut milk is heated through.
- Step 3Add the mussels and cook, covered, for 5-7 minutes or until mussels open and are cooked through. Discard any unopened mussels. Add the lime juice, fish sauce and palm sugar and stir to combine.
- Step 4Spoon the mussels among serving bowls. Top with coriander and shredded lime leaves. Serve immediately with steamed jasmine rice.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1848 kj
Energy
37g
Fat Total
30g
Saturated Fat
1g
Fibre
18g
Protein
23mg
Cholesterol
986.15mg
Sodium
8g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Rob Palmer
- Publication: Notebook:
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