LEMON­GRASS, CO­RIAN­DER & CHERVIL MUS­SELS

delicious - - FOOD TRAIL -

SERVES 2-4

2 tbs ex­tra vir­gin olive oil 1 bunch co­rian­der, roots washed and

trimmed, sprigs re­served 3 Asian (red) es­chalots, thinly sliced 3 gar­lic cloves, thinly sliced 2 lemon­grass stalks, bruised 2cm piece (10g) gin­ger, thinly sliced 400g can chopped toma­toes 400ml pure (thin) cream 1kg pot-ready mus­sels Chervil sprigs and torn baguette, to serve

Heat oil in a deep fry­pan with a fit­ted lid over medium heat. Add co­rian­der roots, es­chalot, gar­lic, lemon­grass and gin­ger, and cook, stir­ring oc­ca­sion­ally, for 4 min­utes or un­til es­chalot is soft­ened. Add toma­toes and cream, and bring to a sim­mer. Sim­mer, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til slightly re­duced. Add mus­sels, cover with a lid and cook, shak­ing pan oc­ca­sion­ally, for 3-4 min­utes or un­til mus­sels have opened. Dis­card any mus­sels that re­main closed. Sea­son broth. Scat­ter with co­rian­der sprigs and chervil, and serve with baguette.

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