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Black Mussels Scented with Coriander

Jacques Reymond’s starter is perfect for sharing.


  • 2 kg very fresh small black mussels, cleaned of their beard and washed

  • 200ml coconut cream

  • 100ml cream

  • Dill to garnish

  • 1tbsp olive oil

  • Coriander paste

  • ½ bunch coriander picked and washed

  • 1 chilli deseeded and sliced

  • 2 shallots sliced

  • 1 garlic clove sliced finely

  • 1 stalk lemongrass sliced (use only tender core)

  • 1 tsp fresh turmeric grated

  • ½ tsp coriander seeds dry roasted and crushed

  • 50g palm sugar grated

  • 2 kaffir lime leaves finely sliced


  • 1.

    In a wide pot with a tight fitting lid, heat up olive oil to a high temperature.

  • 2.

    Add mussels and stirring well for 30 seconds nonstop, it must fry, steam and make noise. Cover and cook for approximately 2 minutes. As soon as they begin to open strain them and reserve the liquid

  • 3.

    Fry the coriander paste in a little oil until fragrant then add the cooking liquids of the mussel. Bring to simmering point and then whisk in the cream and coconut cream.

  • To Serve::

  • 1.

    Divide the mussels between 4 bowls, pour over the broth and garnish with a little dill

  • 2.

    This is a very quick to do, simple but very pleasant and the sweetness of the coconut beaks up the natural saltiness of the mussels and the coriander paste blend the sea flavour.

  • Coriander Paste::

  • 1.

    Blend all ingredients to a paste. Make this first; it can be done the day before.

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