Lemongrass, Coconut and Chilli Mussels

We are home from camping for 3 days before returning for the Easter long weekend.  I love getting away and this weekend was no execption especially when with great friends.  It was relaxing sitting around the camp fire and cooking with the camp ovens etc.  But I do miss my kitchen!!

Walking through the supermarket to get supplies to last us the next few nights I spied mussels in the fish section of the deli... knew we had to have some as they are so easy to prepare and cook - definitely on the quick list also.

We have also been experimenting with Thai flavours so I thought I would try out another Thai inspired dish.  I don't normally use a lot of coconut milk in cooking but the combination of the milk, the lemongrass and the chilli was balanced and smooth.  Needless to say both Noel and I enjoyed.

Lemongrass, Coconut and Chilli Mussels

Serves: 4

ProPoints per serve: 8

1 kilogram mussels

1 teaspoon olive oil

2 lemongrass stalks, white only, finely chopped

6 kaffir lime leaves, finely sliced

4 red bullet chillies, finely sliced

2 cloves garlic, crushed

1 tablespoon fish sauce

1 tablespoon oyster sauce

1/4 cup white wine

1/2 bunch coriander, roughly chopped

375 ml Lite Coconut Milk

extra kaffir lime leaves, chilli and coriander for garnish

Rinse mussels and remove beards.  Disregard any open shlls that do not close when tapped on the bench.

Heat oil in a wok or a large pan.  Add lemongrass, lime, chilli and garlic.  Stir fry for 1 - 2 minutes until fragrant.  Add fish sauce, oyster sauce and wine.  Add mussels and coriander, toss to combine.  Cover with a lid and steam for 5 mins, stirring once.

Remove from heat and stir through coconut milk.  Return to heat and bring broth to a simmer.

Serve scattered with additional lime, chilli and coriander.  Crusty bread is also an optioanl extra.

(Click here for a printable version of  this recipe)