Ingredients:
4 shallot
2 cloves garlic
2 stalks lemongrass
2 long red chilies
1/4 teaspoon ground turmeric
1/3 cup vegetable oil
2 x 1 tablespoon block palm sugar
2 tablesppon fish sauce
2/3 cup apple cider vinegar*
8 kaffir lime leaves
2 kg pot-ready black mussels**
400g can light coconut cream
1.2 cup Thai basil or coriander leaves
Fried Asian shallot
*In original recipe, they are using 330ml Asian beer. But in here, I change it to apple cider vinegar and mix with the water as a substitute ingredient. This is because I am making a halal based meal and this apple cider vinegar have the closest taste with beer in terms of the sweetness and smell and the most important is, its halal.
**I didn't find black mussels, so I choose blueshell mussle from AEON. We in Malaysia do have local mussels, but I prefer imported one since the size if bigger and taste better.
4 shallot
2 cloves garlic
2 stalks lemongrass
2 long red chilies
1/4 teaspoon ground turmeric
1/3 cup vegetable oil
2 x 1 tablespoon block palm sugar
2 tablesppon fish sauce
2/3 cup apple cider vinegar*
8 kaffir lime leaves
2 kg pot-ready black mussels**
400g can light coconut cream
1.2 cup Thai basil or coriander leaves
Fried Asian shallot
*In original recipe, they are using 330ml Asian beer. But in here, I change it to apple cider vinegar and mix with the water as a substitute ingredient. This is because I am making a halal based meal and this apple cider vinegar have the closest taste with beer in terms of the sweetness and smell and the most important is, its halal.
**I didn't find black mussels, so I choose blueshell mussle from AEON. We in Malaysia do have local mussels, but I prefer imported one since the size if bigger and taste better.
- Peel shallot and garlic, then cut into half. Cut the white part of the lemongrass and roughly chop. Cut chillies in half lenghwise and roughly chop. Using food processor, process shallot, garlic, lemongrass, chillies, turmeric and oil to paste.
- Transfer paste to a large saucepan and place over medium heat. Cook, stirring continuously, for 8 minutes or until fragrant. Add palm sugar and fish sauce, and stir for 2 minutes or until sugar dissolves. Add apple cider vinegar, water and lime leaves, and bring to the boil. Add mussels and cover the pan with a lid. Cook, shaking the pan occasionally, for 5 minutes or until mussels open.
- Using a slotted spoon or tongs, divide opened mussels among bowls; cook any unopened mussels in the broth for a few more minutes or until they open, then add to bowls. Add coconut cream to the broth and bring to a simmer. Ladle broth over mussels and scatter with Thai basil leaves and fried shallots. Serve mussels immediately with lime cheeks.
Recipe by Sophia Young, a food editor for Masterchef Magazine, Australia
Original Recipe: Frangant Mussels in Coconut and Lemongrass Broth
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