My Asian-Style Mussels
Clarissa is the expert in the family when it comes to Asian food but every now and then I like to give it a go. I admit upfront that my Asian-Style Mussels are far from a traditional Asian recipe but it is my interpretation and, if I say so myself, it is absolutely delicious!
Serves 2-4
INGREDIENTS
- 2 kg (4 lb; 8 oz) mussels in the shell, cleaned and de-bearded
- 2 Tbsp peanut oil
- 1 lemongrass stem, finely chopped
- 1 long green fresh chilli, thinly sliced
- 1 long red fresh chilli, thinly sliced
- 2 golden shallots, thinly sliced
- 4 garlic cloves, thinly sliced
- 3 cm (1 ¼ inch) piece ginger, julienned
- 1 handful of coriander (cilantro), washed, leaves picked and roots chopped
- 400 g (14 oz) tin chopped tomatoes
- 270 ml (9 ½ fl oz) tin coconut milk
METHOD
- Rinse the mussels and drain well.
- Place a large heavy-based saucepan or stockpot over medium–high heat and drizzle in the peanut oil. Add the lemongrass, chilli, shallot, garlic, ginger and coriander root and fry for 3 minutes.
- Add the mussels and give the mixture a good stir. Pour in the chopped tomatoes and coconut milk and stir again, then cover and bring to boil. Cook for 5 minutes, shaking the pan a few times until all the mussels are open. Discard any unopened mussels.
- Serve garnished with coriander leaves.
As seen in my fourth book More Please! — recipe by Manu Feildel, photography by Rob Palmer, published by Murdoch Books Australia.
