for 4 person

1 ½ kg	mussels (moules)
1 stick	lemongrass
1 tbsp	olive oil

2 dl	white wine
2 dl	vegetable bouillon
2 dl	coconut milk
1 tbsp	coriander leaves

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

Show complete recipe