Preparation time: 15 min
Cooking time: 50 min
- 2 kg mussels, cleaned
- 1 chopped garlic clove
- 1 stem lemongrass, thinly sliced
- 1 fresh green bell pepper, chopped
- 3 finely sliced spring onions
- 5 fl. oz coconut milk
- 1 lime
- 1 tbsp olive oil
- 2 tbsp cilantro, chopped
Heat the stewpot to 2/3 of the maximum power of your stove with the olive oil; then sweat the onions for 1 minute.
Add the garlic, lemongrass, bell pepper and coconut milk.
As soon as the coconut milk starts boiling, add the mussels to the stewpot and stir regularly until they open.
Serve the mussels with coconut sauce, cilantro and a lemon wedge.
Tip: You can also add ginger and curry paste for a bit more spice!