Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s), chopped
- 2 chilli pepper (s), red, chopped and pitted
- 1 stick / s lemongrass, chopped
- 1 lemon (s), add the juice from it
- 1 teaspoon coriander powder
- 0.5 teaspoon ½ turmeric
- Extra virgin olive oil
- 0.5 liter ½ fish stock
- 0.5 liter ½ coconut milk
- 0.5 teaspoon ½ fish sauce
- 2 kg mussel (s)
- Coriander, fresh, for the garnish
Print Recipe
Pin Recipe Instructions
- Puree the onion, red chillies, lemongrass, lemon juice, coriander powder, and turmeric in a blender.
- Heat a few tablespoons of extra virgin olive oil in a saucepan over medium-high heat. Add the blended paste and roast for 5 minutes, stirring constantly. Pour in the fish stock and coconut milk, add the fish sauce, and bring to a boil.
- Wash the mussels and add them to the saucepan. Cover and cook for 8 minutes over medium heat until the mussels have opened. Serve garnished with fresh coriander.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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