Fragrant Mussels in Coconut Broth Recipe

Fragrant Mussels in Coconut Broth


  • 2 tbsp
    vegetable oil
  • 1 stalk
    lemongrass (white part only), outer layer removed, finely chopped
  • 2 cloves
    garlic, crushed
  • 1
    long red chilli, finely chopped
  • 1 can (400mL)
    coconut milk
  • 1 tsp
  • 1 tbsp
    Sweet Chilli Sauce
  • 700g
    small black mussels, scrubbed and beard removed
  • 1 cup (15g)
    coriander leaves, chopped
  • zest of 1 lime

How to Cook

Prep Time: 10 minutes | Cooking Time: 12 minutes
  1. Heat oil in a large wok or saucepan over medium heat. Add lemongrass, garlic and chilli. Cook, stirring, for 1 minute or until fragrant.

  2. Add coconut milk, MAGGI Fish Sauce, sweet chilli sauce, stir to combine; bring to boil.

  3. Add the mussels, cover wok or pan with tight-fitting lid. Steam mussels, shaking the pan occasionally, for 5-8 minutes or until opened. Discard any unopened mussels. Stir through coriander and zest.

  4. Divide mussels among two serving bowls, spoon over coconut broth. Serve with crusty bread.



Average Qty Per Serve Qty Per 100g
Energy 3763.2kj 618.0kj
Weight 608.9g 100g
Protein TOTAL 44.1g 7.2g
Fat TOTAL 65.9g 10.8g
- Saturated Fats 40.3g 6.6g
Carbohydrates TOTAL 32.2g 5.3g
- Sugars 17.9g 2.9g
Sodium 2734.5mg 449.0mg
Dietary Fibre 4.9g 0.8g
Calcium 275.7mg 45.2mg