News & Recipes

Mussels with Lemon Grass, Chilli and Ginger

Kelly Oysters—mussels-with-lemon-grass-chilli-and-ginger

A simple, stunning way to enjoy fresh Irish mussels with inspiration from Bord Bia

Serves: 2-4 people

Ingredients

  • 1kg mussels, scrubbed and de-bearded
  • 2 sticks of lemongrass, trimmed and finely chopped
  • 4 kaffir lime leaves, shredded
  • 1 red chilli, chopped
  • 5cm ginger, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 1 teasp. turmeric
  • Pinch of brown sugar
  • 1 teasp. fish sauce
  • Zest and juice of one lime
  • 400ml tin of coconut milk

Method

Put the lemongrass, kaffir lime leaves, chilli, ginger, garlic, turmeric, pinch of brown sugar, fish sauce, zest and juice of lime into a mini blender and whizz together, add 2 tablespoons of water and blend to a paste.

Transfer the paste and the coconut milk in to a large saucepan and cook on a low-medium heat for 5 minutes.

Add the mussels into the sauce, cover and cook over a medium-high heat for 4-5 minutes, shaking the saucepan a few times until the mussels have opened. Discard any that have not opened.

Watch preparation video from Bord Bia 


To serve, top with coriander and scallions and serve with bread.

Irish Mussels are widely available, they are a quick, easy and healthy option any day of the week. Look out for our fresh Irish Mussels from your local fishmonger or retailer. Take a look at some other delicious recipes on Bord Bia’s Website