Steamed Mussels With Chilli and Coriander

Steamed Mussels With Chilli and Coriander

Time: 30 mins


  • 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


  • 1 Heat wine in a small saucepan until hot.
  • 2 Add sauce and rind, remove from heat and stand, covered, about 20 minutes.
  • 3 Meanwhile scrub mussels and pull away the beards.
  • 4 Heat oil in large saucepan, add ginger, garlic and chilli. Cook, stirring until fragrant.
  • 5 Add wine mixture and mussels and simmer, covered for about 5 minutes or until mussels open (discard any that do not open).
  • 6 Stir in half the coriander.
  • 7 Spoon mussels and broth into large serving bowls, sprinkle with remaining coriander.
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