Lychee and Coconut Mussels Recipe
Lychee and Coconut Mussels Recipe

What you'll need:2 shallots, finely chopped2 tbsp olive oil1 stalk of lemongrass1 red chilli, finely chopped100ml white wine450g live mussels440ml coconut milk150g lychees, peeled or tinned1 tbsp coriander, choppedLime wedges, to serveTime: 30 mins Serves: 4 MethodFirstHeat the olive oil in a large pan with a lid. Add the

What you'll need:

  • 2 shallots, finely chopped
  • 2 tbsp olive oil
  • 1 stalk of lemongrass
  • 1 red chilli, finely chopped
  • 100ml white wine
  • 450g live mussels
  • 440ml coconut milk
  • 150g lychees, peeled or tinned
  • 1 tbsp coriander, chopped
  • Lime wedges, to serve

Time: 30 mins

Serves: 4



Heat the olive oil in a large pan with a lid. Add the shallots, lemongrass, and chilli, and fry for a couple of minutes to soften. Add the white wine and bring to the boil.


Toss in the mussels, the coconut milk, and the lychees. Cover the pan and give it a proper shake. After 2 or 3 minutes, all the mussels should have opened (discard any which remain closed). Season with salt and pepper, and serve in a bowl with coriander scattered on top.

Wine Match

For the perfect wine pairing, crack open a bottle of the round and refreshing Fattori Gregoris Soave 2016. These two should be a winning combo!

There you have it -- a special recipe for Lychee and Coconut Mussels!

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