Mussels in coconut sauce

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 191 Kcal, 9g Protein, 5g Carbohydrates, 13g Fat


  • 1.5 kg mussels (moules) (e.g. "Buchot")
  • 1 tbsp olive oil
  • 1 stick lemongrass
  • 2 dl white wine
  • 2 dl vegetable bouillon
  • 1 tbsp coriander leaves
  • 2 dl coconut milk

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  • Scrub the mussels under running water, remove the beard, discard any mussels that are already open. Finely chop the inside of the lemongrass, sauté in oil in a large pan.
  • Pour in the wine, stock and coconut milk, bring to the boil. Add the mussels and coriander, reduce the heat, cover and simmer for approx. 4 mins. until the mussels open. Discard any unopened mussels. Plate up the mussels with the sauce, serve immediately. Serve with baguette
  • Tip:

    Replace the coriander with flat-leaf parsley.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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