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Prawns and mussels in coconut, lime and lemongrass broth

Prawns and Mussels in coconut, lime and lemongrass broth

Posted on June 20th, 2011 by Jess Causley

 

My kids love seafood with a passion and we just realised they have never tried mussels.  After searching every shop in Yamba for mussels we realised we had to go for tinned ones. This recipe would have been even better with fresh one. We did find some really great big uncooked prawns to go with our tinned mussels.

It turned out really good and the kids couldn’t get enough. Emma asked for more three times and then licked her plate. She is six and has never licked a plate ever before, so this must have been a good meal. The sauce was a winner. I am going to use it with chicken at some stage.

 

Prawns and mussels in coconut, lime and lemongrass broth

1 bunch eshallots

3 cloves garlic (there some lovely organic garlic grown near Grafton, which we sell in our shops)

2 sticks lemongrass, only white part

1 tsp turmeric

80ml vegetable oil

2 tbs palm sugar

3tbs fish sauce

1 beer

600g prawns

1 tin mussels

1 small bunch coriander, including roots

1 small bunch basil

2-3 limes

1 can coconut milk

  1. Peel garlic, cut of unwanted bits of the eshallots and clean coriander roots. Put in food processor together with the oil, turmeric and lemongrass and process to a paste.
  2. Cook paste in large saucepan or wok over medium heat for about 10 minutes. Add palm sugar, fish sauce and beer. Bring to the boil, add prawns and cover with lid. Cook for a few minutes until prawns are almost cooked through. Add mussels and coconut cream and bring to a boil. Add finely chopped herbs and lime juice.

We served it with Nimbin brown rice and lime wedges.

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