Manu tries his hand at some Asian-inspired cuisine with these delicious one-pot chilli mussels.
Rinse the mussels and drain well.
Place a large heavy-based saucepan or stockpot over medium–high heat and drizzle in the peanut oil. Add the lemongrass, chilli, shallot, garlic, ginger and coriander root and fry for 3 minutes.
Add the mussels and give the mixture a good stir. Pour in the chopped tomatoes and coconut milk and stir again, then cover and bring to boil. Cook for 5 minutes, shaking the pan a few times until all the mussels are open. Discard any un-opened mussels.
Serve garnished with coriander leaves.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
See Manu at the Melbourne Good Food & Wine Show on June 2, 2017.
The Good Food & Wine Show is on in Melbourne 2-4 June, Sydney 23-25 June, Perth 14-16 July and Brisbane 27-29 October.
For more visit goodfoodshow.com.au.
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