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Mussels with Lemongrass, Coconut and Coriander

Serves 4
Prep time:
Cooking time: 5 minutes

Adding a pile of vermicelli noodles makes this into a more substantial main course. You could also serve it with cooked rice.



  • fresh mussels, I allow at least 10 per person
  • 100 grams vermicelli noodles
  • lemon wedges and coriander to serve
  • Sauce:
  • 2 cloves garlic
  • 1–2 long red chillis, seeds removed or left in for a fiery sauce
  • 2cm-piece peeled fresh ginger
  • big handful coriander, plus extra to serve
  • 1 large stalk lemongrass, grated on a fine microplane grater
  • zest and juice 1 large lime
  • 400ml-tin coconut cream
  • 1 tablespoon fish sauce
  • lemon wedges, to serve
View the method
  1. Scrub the mussels and pull off the beards. 
  2. Put the noodles in a large heatproof bowl and cover with boiling water. Leave for 10 minutes then drain and cut with scissors into shorter lengths. 
  3. Sauce: Roughly chop the garlic, chillis, ginger and coriander and place in a food processor along with the lemongrass, lime zest and juice and a glug of the coconut cream. Process until smooth and bright green. 
  4. Tip into a large saucepan and stir in the remaining coconut cream. Bring to the boil and simmer for 5 minutes. Add the mussels, cover and cook, stirring a few times, until all the mussels have opened. Stir in the fish sauce, adding a little more if needed. Discard any unopened mussels. 

To serve: Place the noodles in serving bowls, then top with the mussels and spoon over the sauce. Serve with lemon wedges and extra coriander. 

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