Ingredients

• 2 tbsp extra virgin olive oil
• 50g shallots
• a few slices of root ginger
• a stick of lemongrass chopped
• fish stock
• 2 tbsp coconut milk
• 200g mussels
• 2 cloves of garlic chopped
• 1 red chilli pepper chopped
• 2 handfuls of fresh coriander leaves chopped

Method

Run the mussels under a cold tap and throw away any that don’t close. Heat the olive oil and fry the shallots until they start to soften. Add the ginger and lemongrass. Stir once and add the fish stock and coconut. Cook for 5 minutes with the lid on. Add the mussels and cook until they open. Stir in the garlic, chilli pepper and coriander. Serve with a thick slice of bread.

Nutritional Information

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 303.9
• Total Fat: 14.7 g
• Cholesterol: 55.5 mg
• Sodium: 1,061.4 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 0.2 g
• Protein: 26.9 g