Mussel Evening
November 2017/ by Renata
Each year in winter I have our traditional mussel evening with a few friends. Here I am going to introduce to you one of my "exotic" recipes.
Recipe for Mussel- Coconut Milk Soup
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Ingredients
2 pounds black mussels, scrubbed, debearded
3 tablespoons peanut oil
4 onions, finely chopped
4 garlic cloves, finely chopped,
1 small piece ginger, finely chopped
2 fresh red chilis, finely chopped
1 stalk lemongrass, finely choppeed
1 teaspoons cumin powder
1 can coconut milk (400 ml)
1 tablespoon fresh lemon juice
2 tablespoons fresh Thai basil, chopped (optional)
2 tablespoons fresh cilantro, chopped
salt/black peppeer
Directions
Heat the peanut oil in a large pot over medium-high heat. Add the onions and cook until softened. Add the garlic/ chilies/lemongrass/ginger and let sizzle for about 30 seconds. Season with cumin, lemon juice, salt and pepper and stir until fragrant, about 1 minute. Add coconut-milk and simmer 5 minutes. Stir in mussels, increase heat, cover and boil until mussels open, about 8-10 minutes (discard any mussels that do not open). Sprinkle with Thai basil and cilantro. Enjoy.
