Mussels With Vietnamese Dressing
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 brown onion, sliced
- 1 carrot, peeled & sliced
- 2 garlic cloves, sliced
- 500 g mussels, scrubbed & bearded
- 1⁄3 cup white wine
-
Vietnamese dressing
- 1⁄2 lemongrass, stalk very finely chopped
- 2 cm piece ginger, peeled, cut into matchsticks
- 1 teaspoon lime zest
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- 1⁄2 long green chili, finely chopped
- 1 garlic clove, crushed
directions
- Heat oil in a large saucepan over medium heat, add onion, carrot and garlic and cook for 2 minutes or until soft.
- Add mussels and wine, cover and cook for 5 minutes or until mussels have all opened.
- Drain mussels, discarding any unopened ones. Split mussels open.
- For the dressing, place all ingredients in a small bowl and stir to combine.
- Place mussels in shells on a serving plate, top with a little of the dressing and serve with remaining dressing.
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RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making