Mussels with green garlic, coriander, kaffir lime and coconut milk recipe

Mussels with green garlic, coriander, kaffir lime and coconut milk.
Mussels with green garlic, coriander, kaffir lime and coconut milk. Photo: Marina Oliphant

This recipe serves 4 as an entree.

Ingredients

Base

2 tbsp peanut oil

1 red onion, finely diced

1 stalk green garlic, sliced or 2 cloves garlic, finely chopped

2 stalks celery, finely sliced

1 or 2 hot chillies, seeded and sliced

2 tbsp ginger, sliced

stems of half a bunch of coriander, well-washed and finely chopped (leaves reserved for garnishing)

Plus

1/2 tsp turmeric powder

1 1/2 kg mussels, cleaned and beards removed

4 kaffir lime leaves

400ml coconut milk

1 tbsp fish sauce

2 tsp palm sugar, grated

2 tbsp lime juice

coriander leaves

Method

Heat wok. Add peanut oil and splash up sides of wok.

Add all ingredients for base and stir-fry for about 4-5 minutes until all is well-softened. Stir in the turmeric and then add the mussels, lime leaves and coconut milk. Give a good stir, then turn heat to maximum and cover the wok for 3-4 minutes until mussels open.

Mix fish sauce, palm sugar and lime juice together and stir into the finished dish. Ladle into bowls and garnish with coriander leaves.