Steamed Mussels in Coconut Chilli Broth | Sham Hanifa

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while still providing creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted water

Soy sauce offers a similar umami flavor with less sodium.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides a similar acidity and brightness.

chili

🥗Healthier: bell pepper

💰Cheaper: paprika

Bell pepper adds color and sweetness without heat.

Wash the mussels thoroughly to remove any hairy bits and stones.

Heat a little oil in a pan and add bruised ginger and lemongrass.

Fry the ginger and lemongrass until fragrant.

Add a teaspoon of chili paste and fry it up with the ginger and lemongrass.

Season with seaweed instead of salt and fry it up with the spices.

Add the washed mussels to the pan to give them a little moisture before adding the coconut milk.

Pour in the coconut milk and add fish sauce instead of salt.

Bring the mixture to a boil and cover with a lid.

Once boiling, add all the mussels to the pot.

Cook until the mussels open, which should take about 2 minutes.

Remove from heat once the mussels are open, as closed mussels are bad and overcooked mussels become rubbery.

Finish with chopped spring onion and serve with lime on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens