Quick, easy and deliciously full of South East Asian flavours! Perfect with bread or rice.
Estimated reading time: 2 minutes
Some years ago, a friend of mine asked if I could come up with a South East Asian style tapas dish for a charity event he was holding. As I was due to fly out to Israel first thing the next morning, I had to keep it really, really quick and easy – and Kupang Masak Lemak was the result! I gave it a Malay name, just for the fun of it!
I have since made these mussels many, many times, it’s very light yet packs a full flavour profile. Some crusty bread on the side to mop up all that lovely sauce is a must! But if you fancy rice, that’ll be just as perfect!
The spices used are your standard South East Asian. If you have trouble getting the galangal, lemongrass or lime leaves, leave them out, you will still get a wonderful dish. Click on the aromatics above to read more about them.
Malay Language Lesson:
Kupang – Mussels
Masak – Cook
Lemak – Cream, ie the coconut milk
Let’s get our aprons on!
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.
Lin xx
Kupang Masak Lemak (Mussels in light Coconut Milk)
Ingredients
- 1 kg mussels scrubbed and cleaned
- 1 Tbsp vegetable oil
- 1 small onion sliced
- 1 clove garlic
- 1 fresh chilli
- 2.5 cm ginger
- 1 stalk lemongrass bruised
- 1 cm galangal
- 200 ml coconut milk
- 1 Tbsp soy sauce
- juice of half a lime
- 3 fresh kaffir lime leaves optional
- small handful fresh coriander finely chopped
Instructions
- Clean your mussels by scrubbing the shells.1 kg mussels
- Pound or finely chop the garlic, chilli, ginger and galangal.1 clove garlic, 1 fresh chilli, 2.5 cm ginger, 1 cm galangal
- Heat the oil in a large pan over medium heat.1 Tbsp vegetable oil
- Add the onion slices, the lemongrass & the pounded ingredients, stirring and cooking for a minute, you’ll get a lovely aroma at this stage.1 small onion, 1 stalk lemongrass
- Pour the coconut milk in, add the soy sauce and lime leaves too. Stir it all in.200 ml coconut milk, 1 Tbsp soy sauce, 3 fresh kaffir lime leaves
- Add the mussels in, give them a very quick stir, cover & leave to steam on the same heat for about 3-4 minutes, giving it a shake or two during this time. At the end of the 3-4 minutes, they will be done.
- Tip everything onto a warm serving platter, squeeze the lime juice all over, scatter with the fresh coriander and serve immediately.juice of half a lime, small handful fresh coriander
I love seafood. I’ll have to try this recipe. I’ve never eaten mussels, but they sound delicious with the coconut milk, soy sauce, and the spices.
I love mussels. I am always buying coconut milk and then looking for a new recipe. Thank you, I will be trying this.
Sounds good. I am fond of seafood and i would love to try this recipe. Thanks for sharing.
My husband would really love this. I’ve never been a fan of mussels, but he enjoys them.
Im not a seafood fan although i must admit this does look yummy! My friend enjoys seafood so going to send her this link!
I’m seeing a lot more coconut milk at the store & now your recipe. Guess it’s time to learn what makes coconut milk so special
I learned how to cook mussels. These look so tasty
Mussels in coconut milk was a mouth watering creamy combination for everyone. Thank you for another nutritious yet very affordable meal that will be loved by all generations.
Not a seafood lover at all but my husband loves it!! 😉
My husband is a huge fan of seafood and mussels are one of his favorite. I really like that your Mussels in light Coconut Milk are really easy to make! Have to add them to our menu asap!
Thank you so much, I hope you enjoy them!