 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
I do not particularly like mussels but my daughter is mad about them and particularly likes asian based recipes such as this one. Ingredients:
1 1/2 kg fresh mussels |
2 tablespoons olive oil |
1 garlic clove, crushed |
1 yellow onion, diced |
1 red chile, chopped |
1 stick lemongrass, outer leaves removed and tender core chopped |
5 cm ginger, grated |
2 tablespoons fish sauce or 2 tablespoons soy sauce |
60 ml mirin |
125 ml water |
1 cup coriander leaves, chopped |
Directions:
1. Wash mussels under cold water and remove beards. Discard any mussels that are already open.
2. Heat oil in large saucepan.
3. Add garlic, onion and cook for 3 minutes.
4. Add chilli, lemongrass and ginger and cook further 3 minutes.
5. Add sauces and water and bring to boil.
6. Reduce heat until liquid is simmering.
7. Add mussels, cover saucepan with lid and cook for 5 minutes.
8. Remove lid and toss through coriander leaves.
9. Throw away any mussels that have not opened.
|
|