A tasty recipe. The lunch contains the following ingredients: fish, mussels (2 kg), lemongrass (sereh), red pepper (in oblique rings), coconut milk (200 ml), coriander ((15 g) and leaves coarsely chopped).
Rinse the mussels in plenty of cold water.
Remove open and damaged shells.
Leave the mussels in the water.
Halve the stalks of lemongrass in the length.
Drain the mussels, put in a large pan and add the lemongrass, pepper and coconut milk.
Cook on high heat with the lid on the pan for 5 min.
Scoop the coriander through the mussels just before serving.
Delicious with potato balls (bag of 600 g, frozen) and a cucumber salad..
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