Asian Spiced Mussels (Moules Marinières) | Erwan Heussaff

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + cornstarch

Almond milk is lower in calories while still providing creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce

Soy sauce is easier to find and lower in sodium.

Start by preparing the curry paste in a food processor.

Add ginger, garlic, black pepper, pine nuts, 1 green chili, 1 sliced red chili, sesame oil, fish sauce, a bunch of spring onions, and 1 stalk of lemongrass (thinly sliced) to the food processor.

Add cilantro and a little olive oil to the mixture.

Blend everything together into a paste.

Cook about 1.5 tablespoons of the curry paste in a pan.

Add the mussels to the pan along with a little white wine.

Cover the pan and cook for about 3 minutes until the white wine dissipates and the alcohol taste is gone.

Add coconut milk or coconut cream to the pan and finish with a little butter.

Cook for an additional 2-3 minutes until the sauce slightly thickens.

Plate the mussels and pour the sauce over them.

Finish with lime, cilantro, deep fried crunchy garlic, and chili flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens