Mussels “ with a twist ”! Coconut cream to give an explosive touch of Asia to this good little French dish.
Preparation time: 20 minutes
Cooking time: 15 minutes
For 2 people
In a large saucepan or wok, brown the shallots and the sliced carrot in a drizzle of oil .
Add the chopped garlic , the peeled and grated ginger , and the lemongrass . Cook for 2 minutes to bring out the aromas.
Incorporate the vegetable broth , the juice of half a lime , the fish sauce , the sugar and the chilli , bring to the boil and add the mussels . Cook them until they all open.
Collect the cooking juice and add the coconut cream .
Using a hand blender, froth the mixture.
Collect the foam and heat the rest.
Taste and adjust the seasoning if necessary.
Serve the mussels in the coconut broth on which you have your frothy emulsion.
Sprinkle with chopped fresh coriander and serve with the rest of the lime .
Also discover: crispy fish .