mussels in ginger coconut and red chilli broth

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Mussels in ginger coconut and red chilli broth

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

These fragrant mussels in ginger, coconut and red chilli broth make a simple but elegant supper. The recipe is taken from Indian Kitchens by Roopa Gulati (Bloomsbury £26), a delicious. Book of the Month.

Ingredients

1kg whole mussels (in their shells), cleaned

100g unsalted butter

2 onions, chopped

2 red bird’s eye chillies, deseeded and finely chopped

30g fresh ginger, peeled and finely grated

4 large garlic cloves, finely chopped

2 lemongrass stalks, split lengthways and lightly bruised

150ml dry white wine

250ml fish stock

400ml tin full-fat coconut milk

2 tbsp coconut cream

Juice 1 lime, to taste

3 tbsp chopped coriander leaves

Directions

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Techniques

Mussels in ginger coconut and red chilli broth

Ingredients

Directions

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