Mussels Steamed in Beer and Coconut Milk with Lemongrass

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Mussels Steamed in Beer and Coconut Milk with Lemongrass
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in

Ingredients

for
4
Ingredients
2 kilograms mussels
1 onion
1 garlic
2 carrots
150 grams Celery root
1 Red chile pepper
2 tablespoons Coconut oil
100 milliliters light-colored beer
1 sprig Lemongrass
200 milliliters Coconut milk
salt
freshly ground peppers
1 tablespoon Lime juice
cilantro (for garnish)
How healthy are the main ingredients?
Coconut milkoniongarliccarrotsalt

Preparation steps

1.

Rinse and scrub mussels thoroughly. Peel and finely chop onion, garlic, carrots and celery root. In a large pot, sauté vegetables in hot oil, stirring, until translucent, 2-3 minutes. Deglaze with beer and bring to a boil. Trim both ends of lemongrass and peel tough outer layer. Cut into quarters lengthwise. Add lemongrass and coconut milk to the pot and simmer about 2 minutes. Season with salt and pepper. Add mussels to the broth, cover and steam until all the shells have opened, about 5 minutes. Discard any mussels that are still closed. Season with lime juice, salt, and pepper.

2.

Divide mussels and broth among deep dishes and serve sprinkled with cilantro leaves.