Steamed Mussels With Chilli and Coriander
photo by Chef floWer
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 180 ml dry white wine (3/4 cup)
- 1 tablespoon fish sauce
- 2 teaspoons lime rind, finely grated
- 2 kg medium black mussels
- 1 tablespoon peanut oil
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, crushed
- 3 fresh red Thai chile, seeded and thinly sliced
- 2 cups coriander leaves, loosely packed
directions
- Heat wine in a small saucepan until hot.
- Add sauce and rind, remove from heat and stand, covered, about 20 minutes.
- Meanwhile scrub mussels and pull away the beards.
- Heat oil in large saucepan, add ginger, garlic and chilli. Cook, stirring until fragrant.
- Add wine mixture and mussels and simmer, covered for about 5 minutes or until mussels open (discard any that do not open).
- Stir in half the coriander.
- Spoon mussels and broth into large serving bowls, sprinkle with remaining coriander.
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RECIPE SUBMITTED BY
Jewelies
Australia
Gold Coast Australia