Hills Gazette - - NEWS - In­gre­di­ents Method 1 3 4 5 6 7 8

THIS is a mild recipe that is an al­ter­na­tive to tra­di­tional chilli mussels.

In­stead of a tomato-based chilli sauce, it com­bines del­i­cate Asian flavours. For peo­ple who pre­fer ex­tra heat add ex­tra chillis. Co­rian­der haters can use flat leaf pars­ley.

2kg of mussels (cleaned, de­bearded and drained)

1 stalk of lemon­grass chopped finely

2 gar­lic cloves chopped finely

1 long red chilli, sliced 2 stalks of spring onions 5cm of gin­ger grated 2 tsp of fish sauce 2 tbsp of cook­ing sake 150ml of cider (we used Kirin)

1 tbsp brown su­gar/grated palm su­gar

1 tbsp of clar­i­fied but­ter or peanut oil

Co­rian­der or flat leaf pars­ley to serve

Heat a large cook­ing pot or wok on high. Quickly fry lemon­grass, gar­lic, gin­ger, spring onions and chilli in clar­i­fied but­ter or peanut oil. Add mussels to the pot and cover. Com­bine cider, brown su­gar, sake and fish sauce. Af­ter five min­utes add cider mix to the pot, stir and cover. Mussels should be fully opened within five to 10 min­utes. Add mussels and cook­ing liquor to a large bowl. Sprin­kle with co­rian­der (or pars­ley for co­rian­der haters). Serve with crusty bread.

Just add ex­tra chillis if you pre­fer a spicier dish of mussels.

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