Matt Mo­ran’s weekly din­ners.

Matt Mo­ran, am­bas­sador for the de­li­cious. Pro­duce Awards, cel­e­brates Aus­tralian in­gre­di­ents by giv­ing our fan­tas­tic pro­duce top billing

Sunday Herald Sun - Stellar - - Contents - @chef­mattmoran @chef­mattmoran

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)

MATT MO­RAN

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