Mussels with green garlic, coriander, lime and coconut milk recipe
This recipe serves 4 as an entree.
Ingredients
Base
2 tbsp peanut oil
1 red onion, finely diced
1 stalk green garlic, sliced (or 2 cloves garlic, finely chopped)
2 stalks celery, finely sliced
1 or 2 hot chillies, seeded and sliced
2 tbsp ginger, sliced
stems of half a bunch of coriander, well-washed and finely chopped (leaves reserved for garnishing)
Plus
½ tsp turmeric powder
1.5 kg mussels, cleaned and beards removed
4 makrut lime leaves
400ml coconut milk
1 tbsp fish sauce
2 tsp palm sugar, grated
2 tbsp lime juice
coriander leaves
Method
Heat wok. Add peanut oil and splash up sides of wok.
Add all ingredients for base and stir-fry for about 4-5 minutes until all is well-softened. Stir in the turmeric and then add the mussels, lime leaves and coconut milk. Give a good stir, then turn heat to maximum and cover the wok for 3-4 minutes until mussels open.
Mix fish sauce, palm sugar and lime juice together and stir into the finished dish. Ladle into bowls and garnish with coriander leaves.
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Stephanie Alexander is an Australian cook, restaurateur and food legend.
