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Thai-Style Mussels with Coconut Milk and Lemongrass

Name: Thai-Style Mussels with Coconut Milk and Lemongrass
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 portions
Ingredients: 500 g Cleaned mussels; 150 g Fresh spinach; 1 piece Red bell pepper; 200 ml Coconut milk; 1 stalk Lemongrass; 1 tsp Red curry paste

Mussels baked in a fragrant coconut and lemongrass broth with spinach and bell peppers. A captivating taste of Southeast Asia.

25 min2 servings290 kcalDifficulty: Easy

Ingredients

500 g Cleaned mussels
150 g Fresh spinach
1 piece Red bell pepper
200 ml Coconut milk
1 stalk Lemongrass
1 tsp Red curry paste

Instructions

Step 1
Preheat the oven to 200°C. Finely mince the bell pepper and lemongrass.
Step 2
In a baking dish, pour the coconut milk, red curry paste, and lemongrass. Mix and add the bell peppers.
Step 3
Add the mussels, cover with foil, and bake for 12 minutes until the mussels open.
Step 4
Add the fresh spinach and stir into the hot broth to wilt. Serve immediately.

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