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!
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.
Manu’s Asian-Style Mussels
4
servings10
minutes12
minutes220
kcal22
minutesFresh mussels cooked in a fragrant Asian-style sauce with garlic, ginger, chili, and soy. Quick, flavorful, and perfect as an appetizer or main course for seafood lovers.
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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
1 3 cm (1 ¼ inch) piece ginger-julienned
1 handful coriander (cilantro)-washed, leaves picked and roots chopped
1 (9 ½ fl oz) tin coconut milk
1 tin (14 oz) chopped tomatoes
Directions
- 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.
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