MUSSELS WITH FERMENTED GREEN CHILLI & COCONUT BROTH
Jane Lyons & Will Bowman
![](https://www.cuisine.co.nz/wp-content/uploads/2020/05/Cuisine-Magazine-Jane-Lyons-Will-Bowman-Recipe-Mussels-with-Fermented-Green-Chilli-Coconut-Broth-1.jpg)
tags:mussels
Serves
4Preparation
20 minsCook
8 - 10 minsIngredients
1 tablespoon neutral oil | |
2 tablespoons fermented green chilli paste | |
1 x 400ml can coconut milk | |
200ml water | |
10-12 green-lipped mussels, cleaned | |
a handful torn greens such as watercress or spinach | |
juice of 1 lemon | |
coriander, to serve |
Instructions
1. | Heat the oil in a large pot over a medium heat. |
2. | Add the fermented paste and cook for 2 minutes, stirring with a wooden spoon. |
3. | Add the coconut milk, water and mussels. |
4. | Cover the pot with a lid and leave to cook for 6-8 minutes. |
5. | Give the pot a gentle shake while the mussels cook, to move them around in the cooking liquid. |
6. | Once the mussel shells have opened, add greens and remove from the heat. |
7. | Discard any mussels that haven’t opened. |
8. | Transfer the mussels and their cooking liquid to a serving dish and sprinkle with lemon juice and coriander. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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