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Kleenheat Kitchen: Steamed Mussels with Lemongrass, Ginger and Chilli

Eva + Debra’s Recipe

Serves 4

2 tsp vegetable oil

2 eschalots, finely chopped

2 garlic cloves, thinly sliced

1 bunch coriander, stalks finely chopped, leaves picked

1 lemongrass stick, bruised, quartered lengthways

4 kaffir lime leaves

1 long red chilli, thinly sliced

1cm-piece ginger, finely grated

400ml coconut milk

1½ tbs fish sauce

1.5kg mussels, cleaned, debearded

1 lime, juiced

Coriander leaves, thinly sliced red chilli and lime wedges, to serve


  1. Heat oil in a large stockpot over medium-low heat.
  2. Add eschalot, garlic, coriander stalks, lemongrass, lime leaves, chilli and ginger.
  3. Cook, stirring, for 4 minutes or until lightly golden and fragrant.
  4. Add coconut milk and fish sauce and bring to the boil.
  5. Add mussels. Cook, covered, shaking pan occasionally, for 5 minutes or until mussels open. Add lime juice.
  6. Garnish mussels with coriander and chilli. Serve with lime wedges to the side.

(Image credit: Aaron Rebeiro @

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