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Mussels with lemongrass and coconut milk

Mussels with lemongrass and coconut milk

Steam oven, combi-steam oven, wok burner or cooktop

Oven temperature: 100/110 °C
Steam percentage: 100%
Tip for combi-steam oven with water tank: Slide the cavity pan into the second ledge from the bottom with the closed pan under it
Preparation time: approx. 30 minutes plus 10 - 12 Minute minutes in the oven Ingredients for 5 - 6 persons

Ingredients

- 1.5 kg of mussels
- 1 tablespoon of olive oil
- 2 stalks of lemongrass, finely chopped
- 2 fresh red peppers, seeds and seeds removed, finely chopped
- 1 piece of fresh ginger root (2.5 cm long), peeled and finely chopped
- 2 bunches of fresh cilantro, finely chopped
- 1-2 teaspoons of sesame oil
- 1 bunch of spring onions, in thin rings
- 400 ml coconut milk (or 200 ml white wine and 200 ml coconut milk
- 2-3 limes, in eight wedges

Preparation

Preheat the (combi) steam oven to 110/100 °C with 100% steam. Clean the clams thoroughly and remove the beards. Discard damaged clams or clams that do not close. Place the mussels in the cavity pan and steam for 10 -12 minutes in the preheated combi steamer at 110/100 °C with 100% steam until the mussels open. If you are using a combi steam oven with a water tank, place the cavity pan on the second ledge from the bottom with the closed pan underneath.

Meanwhile, heat the olive oil in a wok or large skillet and fry the lemongrass, red chilies, ginger root and spring onions in it. Add the coconut milk and stir in the cilantro. Add sesame oil, salt and pepper to taste. Add the mussels to the coconut mixture or place on preheated plates, pour the hot sauce over them and serve immediately with the lime wedges.

Tip: A hole pan is large enough for about 1.5 kg of mussels.

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