Steamed Mussels with Coriander and Chilli - by Martin
If you don’t mind a little bit of heat with seafood then you will love this mussels dish. Serves 4.
Ingredients
- 3/4 cup of white wine
- 1 tablespoon of fish sauce
- 2 teaspoons of lime rind, grated
- 4 1/2 lb of black mussels
- 1 tablespoon of peanut oil
- 1 tablespoon of fresh ginger, grated
- 2 garlic cloves, crushed
- 3 small red chillies, seeded and sliced
- 2 cups of coriander leaves
Cooking Instructions
Heat a small saucepan and add the white wine. When the wine has started to simmer, add the fish sauce and lime rind. Remove from the heat, cover and simmer for about 20 minutes.
Meanwhile, wash the mussels and pull away the beards.
Heat oil in large saucepan, add the ginger, garlic and chilli. Cook all the ingredients until fragrant.
Add the wine sauce and prepared mussels to the pan. Cover and simmer for about 5 minutes or until mussels open. It should not take long before the mussels steam open. Get rid of any mussels that do not open. The mussels should be fragrant and juicy. It’s really important that you do not overcook the mussels.
Stir in half of the coriander.
Spoon the mussels and broth into large serving bowls. Sprinkle with the remaining coriander and you can have some white bread as an accompiniment.
