- 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 1Peel 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 2Transfer 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 3Using 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
* 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