Matt Moran’s weekly dinners.
Matt Moran, ambassador for the delicious. Produce Awards, celebrates Australian ingredients by giving our fantastic produce top billing
AUSTRALIAN BLUE MUSSELS WITH INDIAN SPICES & COCONUT “Local mussels shine in this fragrant dish” SERVES 2
2 1 tbs sprig coconutcurry leavesoil ½ tsp mustard seeds ½ tsp fenugreek seeds, crushed 1 leek, white part, finely sliced 1 small green chilli, halved horizontally, plus extra chopped to serve 2 garlic cloves, finely chopped 2cm piece ginger (10g), finely grated 1 tsp ground turmeric ½ tsp ground cumin 400ml can coconut milk 1kg fresh mussels, scrubbed, de-bearded Juice of 1 lime, plus wedges to serve ¼ bunch coriander, leaves picked Roti bread to serve Heat oil in a large wide-based saucepan (with lid) over medium-high heat. Add curry leaves, mustard seeds and fenugreek, and cook for 1 minute or until fragrant. Add leek, chilli, garlic and ginger. Cook for 2 minutes, then add ground spices and stir to combine. Add coconut milk, then bring to a simmerto 3 minutes saucepan,for or 5 until minutes.cover all and have Add cook opened. musselsfor (Discard any that don’t open.) Ladle sauce and mussels into bowls. Squeeze over lime juice, and scatter with coriander leaves and extra chilli. Serve with warm roti bread and lime wedges. NUTRITION • 35G PROTEIN • 55G SAT FAT • 17G CARB • 11G SUGARS • 890MG SODIUM • 785 CAL (3280KJ)