Food Network UK

Baked Mussels with Coconut and Lime Leaf

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Recipe by Jun Tanaka

Ingredients

  • 1kg mussels, cleaned
  • 4 Kaffir lime leaves
  • ½ bunch coriander
  • ½ bunch thai basil
  • 2 sticks lemongrass, bashed
  • 200ml coconut milk
  • Splash fish sauce
  • 2 limes, juiced
  • 1 green chilli, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped

Use imperial measurements

Method

How to make Baked Mussels with Coconut and Lime Leaf

Take a square of baking parchment 30cmx 30cm. Place a handful of mussels in the centre. Add a lime leaf, lemongrass, chili, coriander and basil leaves.

Take one corner and fold in half to meet the opposite corner. Tightly fold the paper all along the edge to form a half moon. Just before it is completely sealed, form a spout with the open end and pour in a little coconut milk and a splash of fish sauce.

Seal and place on the BBQ for ten minutes. Open with a pair of scissors, squeeze over the lime and serve.