The original of this recipe was something I saw in a newspaper and knew I must try. I have a good friend who is allergic to garlic so it stood out to me that this was a recipe that both of us could enjoy! Although the original only used 500g mussels I didn’t think was enough to feed 3-4 people as it suggested so I doubled it – I would say 1kg feeds 3, maybe 4 people, if they are not too hungry. Ultimately – adapt the recipe, maybe add rice or increase the mussels if there are more people.
500ml coconut milk
500ml chicken stock
250ml vegetable stock
5cm piece of ginger, sliced
2 lemongrass stalks, bruised and cut into 5-10cm pieces
Peel of 1 lime, in wide strips
3 handfuls of green beans
1kg mussels, washed and beards removed
2 bok choys, washed and seperated
Juice of 1 lime
2 tbsp fish sauce
1 tbsp caster sugar
Handful of coriander leaves
- Put the coconut milk, stock, 1L of water, ginger, lemongrass and lime peel into a large saucepan and bring to the boil, then simmer for another 5 minutes.
- Increase the heat again and add the green beans. After a minute, add the mussels and bok choy.
- Cook for 3-5 minutes, or until the mussels are open.
- Add the lime juice, fish sauce, sugar and coriander, stir and serve.
It was absolutely delicious, fresh and light! Try it!
P.s. Here’s a photo of Nat having gobbled the garlic-free, gluten-free deliciousness: