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

Stephanie Alexander
Stephanie Alexander

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

This recipe serves 4 as an entree.

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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

  • ½ tsp turmeric powder

  • 1.5 kg mussels, cleaned and beards removed

  • 4 makrut lime leaves

  • 400ml coconut milk

  • 1 tbsp fish sauce

  • 2 tsp palm sugar, grated

  • 2 tbsp lime juice

  • coriander leaves

Method

  1. 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.

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Stephanie AlexanderStephanie Alexander is an Australian cook, restaurateur and food legend.

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