Ha Long Bay mussels cooked in lemongrass-scented coconut milk

Ha Long Bay mussels cooked in lemongrass-scented coconut milk

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

Ha Long Bay is famous for its mussels. They are plump, juicy and really sweet. When you buy delicious mussels like these, make sure to never overcook them. After they begin to open their shells, you need only another minute and they are done: take them out of the wok and enjoy straight away.

Ingredients

Quantity Ingredient
500g black mussels, scrubbed well, hairy beards removed
2 tablespoons vegetable oil
2 tablespoons lemongrass, diced, white part only
2 red asian shallots, crushed
1 tablespoon garlic, crushed
250ml light coconut milk
2 tablespoons fish sauce
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
1 long red chilli, sliced
1/2 bunch vietnamese mint, leaves picked

Method

  1. Bring a large saucepan or wok of water to a rapid boil. Add the mussels and cook until the mussels slightly open. Remove from the pan and set aside. Discard any mussels that do not open.
  2. Add the oil to a hot wok, then the lemongrass. Cook for 30 seconds, or until the lemongrass is fragrant. Add the shallots and garlic and stir-fry for 1 minute.
  3. Pour in the coconut milk and fish sauce. Stir in the sugar and bring to the boil. Once the liquid comes back to the boil, add the mussels and toss for 1 minute.
  4. Add the pepper, chilli and Vietnamese mint. Toss for a further minute and serve.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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