Lemongrass Mussels in a coconut 🥥 sauce

Lemon Grass Coconut Mussels

One of my favourite starters to order off the menu is creamy mussels. This version has the most amazing flavours. It has an umami lemongrass coconut sauce and the perfect amount of heat. A great dish to serve if you’re hosting or if you want a light meal.

INGREDIENTS
1 tablespoon butter
1/2 Diced Onion
1 Red Sliced Chilli
2 Teaspoons Crushed Garlic
3 Lime Leaves
1/2 Lemon Grass Stick
1/2 Teaspoon Turmeric
Salt
Pepper
Fresh Coriander
1 Tin Coconut Milk
1 Teaspoon Honey
1 Tablespoon Lemon Juice
400g Mussels
1 Teaspoon Of Banhoek lemon and herb chilli oil

METHOD
1. Add the butter to a heated pot. Once the butter has melted, add in the onions, chilli, and crushed garlic.
2. Once the onions are translucent, add in the lime leaves, lemongrass, and turmeric, and let this cook for 5 minutes.
3. Season with salt, pepper, and fresh coriander.
4. Add in 1 tin of coconut milk, mix it into the aromatics. Season with honey and lemon juice, and allow this to simmer for 5 minutes.
5. Add in the mussels, coat the mussels with the coconut sauce. Pop on the lid for 5-7 minutes.
6. To plate the mussels, top it off with a teaspoon of Banhoek lemon and herb chilli oil, fresh coriander, and sliced red chilies.

Enjoy with garlic bread!