Chilli and le­mon­grass mus­sels

Pilbara News - - Lifestyle -

Prepa­ra­tion: 15 min­utes Cook­ing: 15 min­utes Serves: 4 In­gre­di­ents

1 cup dry white wine 3 cups fish stock 2 stalks lemon grass, bruised 1 onion, chopped 2 red chill­ies, de-seeded, sliced 2 cloves gar­lic, sliced 1 tbsp freshly grated gin­ger 11⁄2kg mus­sels, scrubbed well, beards re­moved cup freshly chopped co­rian­der cup freshly chopped mint


Place wine and stock in a large saucepan. Add lemon grass and onion. Bring to the boil. Cover pan. Re­duce heat and sim­mer for about 10 min­utes. Stir in chill­ies, gar­lic and gin­ger. Add mus­sels. Re-cover and al­low to steam for 5 min­utes. Re­move from heat. Dis­card any mus­sels that do not open. Re­move and dis­card lemon grass stalks. Stir mint and co­rian­der leaves through broth. Di­vide mus­sels be­tween four serv­ing bowls. Spoon over hot broth. Serve im­me­di­ately.

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