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Thai-style mussels

By Abigail Donnelly
2
Easy
15 to 20 minutes

Ingredients

  • 1 x 400 ml can coconut milk
  • 2 stalks lemon grass
  • Sliced fresh ginger
  • Chopped chilli
  • Blended coriander
  • 2 cloves crushed garlic
  • 500 g fresh mussels
  • Warm rice noodles

Method

Bring the can coconut milk, stalks lemon grass, sliced fresh ginger, chopped chilli, blended coriander and cloves crushed garlic to a gentle simmer.
Add fresh mussels and cook for 15 to 20 minutes, or until the shells have opened. Ladle onto warm rice noodles and serve.