Put the lemongrass, ginger, lime zest and garlic in a food processor and reduce to a smooth paste.
In a saucepan, heat the oil, add the paste and chilies, and stir-fry 2-3 minutes.
Add chicken broth, bring to a boil, and simmer 5 to 10 minutes.
Add coconut milk and heat to simmering.
In a large pot, add lemongrass to chicken broth and bring to a brisk boil.
Add mussels, one bag at a time, and cook until they open.
As they open, transfer mussels to 4 big bowls. Discard unopened mussels.
Ladle coconut stock over the mussels.
Sprinkle with sliced chilies, lime zest, and cilantro and serve immediately.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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