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Asian Mussels en cocotte
(Moules en cocotte d’Asie)

Serves 4 to 6
Preparation time: 20 minutes
Cooking time: 20 minutes

1kg of farmed mussels
2 onions
300g of button mushrooms
1 or 2 lemongrass sprigs
1 teaspoon of cumin seeds
1 generous pinch of ginger powder
2 cloves of garlic
300ml of coconut milk
3 table spoons of olive oil
Salt and pepper

Wash the mussels well, stir them several times in a fair amount of water, then drain and remove mussels that have already opened.

Chop the onions and the garlic thinly.

Chop the lemongrass sprigs into small sticks.

Chop the button mushrooms thinly.

Place a large pot on high heat, and add the olive oil. Once it is very hot, tip in the onions, the cumin seeds, the garlic and half the lemongrass. Brown slightly, then pour the coconut milk and bring to the boil. Add the ground ginger, mussels, stir, add pepper and cover.

Once the mussels have opened, stir, add salt if necessary, then add the rest of the lemongrass. Serve straight away – ideally served with chips or roast potatoes as a side dish.