logo without text FINAL.png

Hi.

Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Mussels in green soup of coriander, coconut, lemon grass, garlic, ginger and chilli.

Mussels in green soup of coriander, coconut, lemon grass, garlic, ginger and chilli.

1 kg cleaned mussels

  • 1 bunch coriander

  • 2-3 cloves garlic

  • 1-2 cm ginger

  • 1/2 lemon grass

  • 3 spring onions

  • 1 green chilli

  • 1 lime

  • olive oil

  • 1can coconut milk

  • 1tsp cane sugar

  • 2-3 tbsp fish sauce

 

Rinse the coriander and cut half of it into small pieces, also the stems. pour the coriander in a blender with garlic, finely chopped ginger, finely chopped lemon grass (only the lower white part), finely chopped spring onions and the chilli where the seeds are removed. Now blend it all very thoroughly until you get a fine paste of the ingredients.
Heat some oil in a large saucepan over medium heat and add the green paste. Once gently fried, add coconut milk. Turn up the heat to a boil and add the mussels. Let them cook, covered, for about 5-7 minutes depending on the size of the mussels. Shake the pan occasionally.
Serve the cooked mussels with green soup and garnish with thinly cut spring onions and fresh coriander leaves and some fresh squeezed lime juice. Possibly together with butter/garlic fried bread.

 

Tagliatelle with caramelised lemons and chile flakes

Tagliatelle with caramelised lemons and chile flakes

Teriyaki baked Salmon in salad with glass noodles and miso dressing.

Teriyaki baked Salmon in salad with glass noodles and miso dressing.

0