Boston Bay Mussells with Chilli, Lemongrass and Coconut

Food Picture: 


  • 2 Tsp Olive oil

  • 1 Lemongrass Stem

  • 2 Long red chilli’s

  • 3cm ginger, peeled and sliced

  • 150g light coconut milk

  • 2 teaspoons fish sauce

  • 1kg Boston bay Live mussels (drained)

  • Coriander leaves to serve

  • Nice fresh crusty bread to serve


Heat oil in a large wok or saucepan over medium heat.

Add the lemongrass, chilli and ginger, Cook, Stirring, for 1 minute or until fragrant.

Add coconut milk and fish sauce and stir to combine.

Increase heat to high, then bring to the boil.

Ladle mussels and sauce into a dish and serve with corriander garnish and fresh crusty bread.