Mussels with lychee and coconut
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Something for the Weekend
Method
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Heat the olive oil in a large non-stick pan with a lid. Add the shallots, lemongrass stalk and chilli and fry until softened but not coloured.
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Add the white wine to the pan and bring to a boil.
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Add the mussels, coconut milk and lychees. Cover the pan with a lid and give it a good shake.
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After 2-3 minutes, when the mussels have opened, season well with salt and freshly ground black pepper. Discard any mussels that haven't opened.
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To serve, spoon the mussels into bowls and garnish with the coriander sprinkled over the top and the lime wedges alongside.
Ingredients
- 1 tbsp olive oil
- 2 shallots, finely sliced
- 1 stalk lemongrass, lightly crushed
- 1 bird's-eye chilli, finely chopped
- 100ml/3½fl oz white wine
- 450g/1lb mussels, washed and de-bearded (discard any mussels that remain open after washing)
- 440ml/15½fl oz coconut milk
- 150g/5oz lychees (fresh or canned; peel them if using fresh)
- salt and freshly ground black pepper
- 1 tbsp chopped fresh coriander, to serve
- lime wedges, to serve
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