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Mussels in Spiced Coconut Broth

Mussels in Spiced Coconut Broth
Prep Time
20 Minutes
Cook Time
15 Minutes
Serves
2
Ingredients

1.5kg of mussels, cleaned & debearded. Toss any mussels that are opened as these are dead

1 tbsp of Banaban Extra Virgin Coconut Oil            

1 onion, diced

2 tbsp fish sauce

1 large red chilli, deseeded and sliced

3 tsp of ginger, crushed

1 1/2 tbsp Banaban FIJI Curry Powder

1/2 cup of chicken stock

1 can of Banaban Organic Coconut Milk

Salt + Pepper to taste

1 stalk of lemongrass, sliced lengthway then in halves

Chopped coriander for garnish

Lime wedges

Method

1.  Heat oil in a pan or wok then add the onion, chilli, curry powder, ginger and lemongrass. Simmer until fragrant

2. Add the chicken stock, coconut milk, salt and pepper

3. Add the cleaned and prepared mussels

4. Cook for 7-8 minutes until the mussels have opened. Discard any that remain closed as they were dead before cooking

5. Spoon mussels into a bowl and top with the broth.

6. Garnish with fresh coriander and lime wedges

7. Serve!