Fragrant mussels in coconut and lemongrass broth

Fragrant mussels in coconut and lemongrass broth

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  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced

Beer is the secret ingredient in this fragrant seafood broth.

Featured in
Starters recipes, Asian recipes


  • 4 eschalots
  • 2 cloves garlic (see Notes)
  • 2 stalks lemongrass
  • 2 long red chillies
  • 1/4 teaspoon ground turmeric
  • 80ml (1/3 cup) peanut oil or vegetable oil
  • 2 x 1 tablespoon blocks palm sugar (see Notes)
  • 2 tablespoons fish sauce
  • 330ml Asian beer
  • 8 kaffir lime leaves
  • 2kg pot-ready black mussels
  • 400g can light coconut cream
  • 1/2 cup Thai basil or coriander leaves
  • Fried Asian shallots, to serve
  • Lime cheeks, to serve


  • Step 1
    Peel eschalots and garlic, then cut in half. Cut the white part from the lemongrass and roughly chop. Cut chillies in half lengthwise and roughly chop. Using a food processor, process eschalots, garlic, lemongrass, chillies, turmeric and oil to a paste.
  • Step 2
    Transfer paste to a large saucepan and place over medium heat. Cook, stirring continuously, for 8 minutes or until fragrant. Add palm sugar and fish sauce, and stir for 2 minutes or until sugar dissolves. Add beer and lime leaves, and bring to the boil. Add mussels and cover the pan with a lid. Cook, shaking the pan occasionally, for 5 minutes or until mussels open.
  • Step 3
    Using a slotted spoon or tongs, divide opened mussels among bowls; cook any unopened mussels in the broth for a few more minutes or until they open, then add to bowls. Add coconut cream to the broth and bring to a simmer. Ladle broth over mussels and scatter with Thai basil leaves and fried shallots. Serve mussels immediately with lime cheeks.

  • Low carb
  • Low kilojoule


  • 1818 kj


  • 29g

    Fat Total

  • 18g

    Saturated Fat

  • 3g


  • 27g


  • 31mg


  • 1572.09mg


  • 10g

    Carbs (sugar)

  • 13g

    Carbs (total)

All nutrition values are per serve


* To peel garlic quickly, place on a chopping board, place the flat side of a knife over the top and hold down with one hand. Using the heel of your free hand, carefully hit the knife; the force will bruise the garlic, splitting the skin and making it easy to peel.
* We used Jeeny’s Oriental Foods palm sugar blocks, available from supermarkets.

  • Author: Sophia Young
  • Image credit: Brett Stevens
  • Publication: MasterChef



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