COCONUT THAI MUSSELS
PREPARATION: 10min ~ COOK: 10min ~ READY IN: 20min
- Into a medium-sized pan over medium heat sauté, lemongrass, chilli, garlic, and red onion for approximately 5 minutes. Then add the coconut cream.
- Add the fish sauce, soy sauce, and kaffir lime leaves and bring to a high simmer to create steam before adding the mussels. Cook for around 3 minutes with the lid on.
- To serve, top with Vietnamese mint.