2Kg (4 Lb; 8 Oz) Mussels In The Shellcleaned and de-bearded
2 tbspPeanut Oil
1Lemongrass Stemfinely chopped
1Long Green Fresh Chilli thinly sliced
1Long Red Fresh Chillithinly sliced
2Golden Shallotsthinly sliced
4Garlic Clovesthinly sliced
13 Cm (1 ¼ Inch) Piece Gingerjulienned
1Handful Of Coriander (cilantro)washed, leaves picked and roots chopped
1400g Tin (14 Oz) Chopped Tomatoes
1270ml (9 ½ Fl Oz) Tin Coconut Milk
Nutrition Information
Qty per 354g serve
Qty per 100g
Energy
1249.785kcalcal
353.04661016949kcalcal
Protein
12.205gg
3.4477401129944gg
Fat (total)
123.185gg
34.79802259887gg
- saturated
26.6675gg
7.5331920903955gg
Carbohydrate
30.7525gg
8.6871468926554gg
- sugars
11.63gg
3.2853107344633gg
Dietary Fibre
4.7025gg
1.3283898305085gg
Sodium
574.685mgmg
162.34039548023mgmg
Please Note - Nutritional information is provided as a guide only and may not be accurate.
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.
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.
