This easy Asian-style mussel recipe combines fresh mussels with a pungent coconut cream sauce consisting of fresh ginger, garlic, chillies and lemon. The whole process is so speedy that the total cooking time may be less than 5 minutes, depending on how fast your mussels cook!
Five minute Asian mussel pot
Cooking time: 5 min
250ml coconut cream
1 large thumb fresh ginger, grated
1 big clove or two small cloves of garlic, grated
2 green chillies, chopped
½ T freshly squeezed lemon juice
¼ t salt
400g fresh mussels (I used the Woollies frozen mussels and just defrosted a bit under warm water)
Handful of fresh coriander
Bring coconut cream, ginger, garlic, chillies, lemon juice and salt to a boil. Add the mussels and simmer for 4-5 minutes. Sprinkle with fresh coriander and serve hot.