Manu’s Asian-Style MusselsBy Manu Feildel

  • Recipes
  • Manu’s Asian-Style Mussels

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…

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 | Stay at Home Mum

 

serves
4
time needed
prep cook
ingredients
11
difficulty
Easy
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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 Of Coriander (cilantro) washed, leaves picked and roots chopped
  • 1 400g Tin (14 Oz) Chopped Tomatoes
  • 1 270ml (9 ½ Fl Oz) Tin Coconut Milk


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Method

  1. Rinse the mussels and drain well.
  2. 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.
  3. 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.
  4. Serve garnished with coriander leaves.

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