Mussels in coconut sauce

Mussels in coconut sauce

Total: 25 Min. | Active: 25 Min.
Low Carb
Nutritional value / people: 191 kcal
, Fat: 13 g
, Carbohydrate: 5 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 ½kg mussels (moules) (e.g. "Buchot")
1stick lemongrass
1tbsp olive oil
2dl white wine
2dl vegetable bouillon
2dl coconut milk
1tbsp coriander leaves
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How it's done

Scrub the mussels under running water, remove the beard, discard any mussels that are already open. Finely chop the inside of the lemongrass, sauté in oil in a large pan.

Pour in the wine, stock and coconut milk, bring to the boil. Add the mussels and coriander, reduce the heat, cover and simmer for approx. 4 mins. until the mussels open. Discard any unopened mussels. Plate up the mussels with the sauce, serve immediately.

Serve with baguette

Good to know
Tip: Replace the coriander with flat-leaf parsley.


Cutting lemongrass

Cutting lemongrass

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