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Baked Mussels with Coconut and Lime Leaf

  • Preparation Time5 mins
  • Cooking Time10 mins
  • DifficultyMedium
1kg mussels, cleaned
4 Kaffir lime leaves
½ bunch coriander
½ bunch thai basil
2 sticks lemongrass, bashed
200ml coconut milk
Splash fish sauce
2 limes, juiced
1 green chilli, chopped

Take a square of baking parchment 30cmx 30cm. Place a handful of mussels in the centre. Add a lime leaf, lemongrass, chili, coriander and basil leaves.

Take one corner and fold in half to meet the opposite corner. Tightly fold the paper all along the edge to form a half moon. Just before it is completely sealed, form a spout with the open end and pour in a little coconut milk and a splash of fish sauce.

Seal and place on the BBQ for ten minutes. Open with a pair of scissors, squeeze over the lime and serve.

mussel lime coriander basil coconut milk fish sauce chilli Main Course Lunch Starters Barbecue Asian Baked

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