Mussels & Asian Greens
Recipe by: Fiona Hammond - December 2024
Mussels and Asian greens in aromatic coconut milk are in-season and perfect for summer entertaining. Fresh mussels smell like the ocean, without any fishy aroma and are perfect accompanied with seasonal greens and herbs.
- Summer, Autumn
- 1.5kg fresh mussels
- ½ bunch coriander with roots, washed well
- 1 stem lemongrass, sliced lengthways
- 2 spring onions, roots removed
- 400ml can coconut milk
- 2 red chilies, sliced
- 2 cloves garlic, finely sliced
- 2 tomatoes, chopped (or half of 400g can chopped tomatoes)
- 1 bunch bok choy, or Chinese broccoli, ends trimmed and cut across into 3cm-4cm wide pieces
- 1 lime, cut into wedges.
Before you cook them, throw out any whose shells are broken. If any are open, you can check whether they’re still alive (and, therefore, fresh) by pressing the shells together. If they seal together, they’re still fresh, but if they don’t close, throw them away.
1.To clean mussels, rinse under cold running water, cleaning off any debris or barnacles with a scrubbing brush. Remove the beards by firmly pulling up or down along the shell seam.
2. Pluck leaves from coriander and set aside for garnish. Tie the coriander roots and stems with kitchen into a bundle. Using a pestle pound the lemongrass, spring onions, coriander roots and stems two or three times to bruise.
3. Place the coconut milk, half of the chillies, garlic, lemongrass and coriander bundle in a large saucepan. Place over a high heat and bring just to the boil. Lower heat to low-medium and simmer for 15 minutes to allow flavours to infuse. Increase to heat to high. Add the tomatoes, mussels, cover with a lid and cook for 3 minutes, then give the pan a good shake, working quickly, remove the lid and scatter the Asian greens over the mussels and replace the lid. Cook for another 2 minutes, or until the mussels open. Discard any unopened mussels, the lemongrass stems, spring onion and coriander bundle.
4. Divide the mussels, greens and sauce between four bowls, discarding the lemongrass. Garnish with the reserved coriander leaves. Serve immediately with lime wedges to squeeze over and add chillies, to taste.