25.4 C
Port Moresby
December 2, 2021
Food Life

Mussels with Ginger, Chilli & Coconut Cream

The perfect complement to fresh Papua New Guinea seafood, add a delicious mixture of natural coconut cream with Chilli and Ginger.


  • 2 tsp oil
  • 1 tsp crushed garlic
  • 1 tsp crushed ginger
  • 1 tsp crushed chilli
  • ½ tsp finely grated lemon  or lime zest
  • ¾ cup coconut cream
  • 24 mussels in the shell, beards removed
  • ¼ chopped spring onion


  1. Heat the oil in a large saucepan over medium heat. Add the garlic, ginger, chilli and cook, stirring for 1 minute or until fragrant
  2. Add the lemon or lime zest, coconut cream and bring to the boil stirring.
  3. Add the mussels. Cover the pan occasionally. Discard any unopened mussels.
  4. Divide the mussels between serving bowls, spoon over some of the coconut broth and garnish with spring onion leaves.

Serve with boiled rice, steamed sweet potato or to your liking.

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