Fragrant Mussels In Coconut And Lemongrass Broth

Beer is the secret ingredient in this fragrant seafood broth.

The ingredient of Fragrant Mussels In Coconut And Lemongrass Broth

• 4 eschalots
• 2 cloves garlic see notes
• 2 stalks lemongrass
• 2 long red chillies
• 1 4 tsp ground turmeric
• 80ml 1 3 cup peanut oil or vegetable oil
• 2 x 1 tbsp blocks palm sugar see notes
• 2 tbsp fish sauce
• 330ml asian beer
• 8 kaffir lime leaves
• 2kg pot ready black mussels
• 400g can light coconut cream
• 1 2 cup thai basil or coriander leaves
• fried asian shallots to serve
• lime cheeks to serve

The Instruction of fragrant mussels in coconut and lemongrass broth

• peel eschalots and garlic then cut in half cut the white part from the lemongrass and roughly chop cut chillies in half lengthwise and roughly chop using a food processor process eschalots garlic lemongrass chillies turmeric and oil to a paste
• transfer paste to a large saucepan and place over medium heat cook stirring continuously for 8 minutes or until fragrant add palm sugar and fish sauce and stir for 2 minutes or until sugar dissolves add beer and lime leaves and bring to the boil add mussels and cover the pan with a lid cook shaking the pan occasionally for 5 minutes or until mussels open
• using a slotted spoon or tongs divide opened mussels among bowls cook any unopened mussels in the broth for a few more minutes or until they open then add to bowls add coconut cream to the broth and bring to a simmer ladle broth over mussels and scatter with thai basil leaves and fried shallots serve mussels immediately with lime cheeks

Nutritions of Fragrant Mussels In Coconut And Lemongrass Broth

fatContent: 434 502 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent: n a
cholesterolContent: 27 grams protein
sodiumContent: 31 milligrams cholesterol

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