Mussels with green garlic, coriander, kaffir lime and coconut milk
“Farm fresh in the city.”
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)
- 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
Buying your food at a farmers' market not only offers the freshest and best produce, it can also be a life-affirming experience.
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.
Serves 4 as an entree.
