Lemongrass & Coconut Cream Grilled Mussels

5 from 1 vote

Lemongrass & Coconut Cream Grilled Mussels

Lemongrass & Coconut Cream Grilled Mussels – My recipe is quick and easy, and I love pairing these Lemongrass and Coconut Cream Grilled Mussels with cold beer as they are absolutely delightful and addictive.

Prep Time20

Cook Time10

Total Time30

Course: Mussels

Cuisine: Asian Recipes

Keyword: Lemongrass & Coconut Cream Grilled Mussels

Servings: people

Author: Bee Yinn Low

Ingredients

2 lbs (1kg) live mussels scrubbed and debearded
1 lemongrass
2 cloves garlic
1 red chili seeded
1 lemon cut into wedges
1/3 cup coconut cream preferred or coconut milk
2 tablespoons olive oil

Instructions

Scrub and debeard the mussels, then rinse them thoroughly with water a few times. Drain and pat dry with paper towels, then set aside.
Use only the bottom white part of the lemongrass, about 5 inches (12 cm) in length. Grate the lemongrass using a zester or grater. Finely mince the garlic and chop the seeded red chili.
Add the lemongrass, garlic, and red chili to the coconut cream. Squeeze the juice from two lemon wedges into the mixture and stir to combine well. Save the remaining lemon wedges for grilling.
Lay the mussels on a sheet of aluminum foil and drizzle olive oil over them. Make sure the mussels are nicely coated with the oil. The olive oil adds a lovely glossy sheen and aroma to the grilled mussels.
Fire up the KitchenAid grill on high heat to 300°F (176°C). Arrange half of the mussels and some lemon wedges on the grill. Cover the grill and cook for about 3-4 minutes or until the shells open. Using a barbecue brush, add the coconut cream mixture to the mussels. Turn the lemon wedges to grill the other side.
Cover the KitchenAid grill and cook for another 1-2 minutes. Remove the mussels from the heat and repeat with the remaining mussels. Transfer the grilled mussels and lemon wedges to a serving platter and serve immediately.

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