Zoe’s 15-minute lemongrass, chilli and coconut mussels
This week in the Get Nourished kitchen, nutritionist Zoe Bingley-Pullin dishes up deliciously easy lemongrass, chilli and coconut mussels.
A tasty dinner needn’t take hours to prepare and Zoe Bingley-Pullin’s lemongrass, chilli and coconut mussels are not only delicious – they can be on the table in less than 20 minutes.
There’s heat from the chilli, warmth from the ginger, sweetness from the spring onions and earthiness from the lemongrass, all bathed in deliciously creamy coconut-based broth.
“What I love about this dish is it brings the gourmet factor, all while being affordable, quick, easy and mouthwateringly good,” Zoe says.
Zoe Bingley-Pullin’s lemongrass, coconut and chilli mussels
Serves: 4 | Prep time: 10 mins | Cook time: 12-15 minutes
Ingredients
- 500 g mussels, cleaned
- 1-2 tbsp extra virgin olive oil
- 4 spring onions, white and green parts separated
- 1 large lemongrass stem, finely chopped, bashed
- 1 large red chilli, seeds removed and finely sliced
- 1-2 cloves garlic, crushed
- 1 tbsp ginger, grated
- 400g can coconut milk
- 1 bunch coriander, finely chopped, plus extra to serve
- 2 cups quinoa, cooked
Method
Step 1.
In a food processor, blitz garlic, spring onion, coriander, chilli, lemongrass and ginger until a paste forms, add olive oil and combine well.
Step 2.
In a large saucepan, heat extra virgin olive oil, add the paste and cook for 1-2 minutes.
Step 3.
Add mussels, put the lid on and shake the pot a few times, then add the coconut milk.
Step 4.
Put the lid back on, shake a few more times, then let the mussels cook for about 2-5 minutes or until the shells start to open.
Step 5.
Discard any unopened shells.
Serve with cooked quinoa and garnish with fresh coriander.
More easy recipes from the Get Nourished kitchen:
- BBQ cumin chicken wraps with tomato and corn salsa recipe
- Lemony lamb backstrap with finger lime salsa
- Easy low-carb mushroom empanadas
- Spicy capsicum, tomato and quinoa soup with harissa
- Yoghurt-marinated chicken with warm beetroot and quinoa salad
- Smoked salmon pasta with pea and broccoli pesto recipe
