TO me there’s nothing better than mussels simply cooked with wine, or in this version I add a Thai influence with the addition of lime leaf and coriander which, in my view, takes it to the next level. Serves 2 Ingredients: ●● Two tablespoons olive oil ●● One small onion finely chopped ●● One red chilli deseeded and finely chopped ●● One clove garlic finely chopped ●● One knob of fresh root ginger finely chopped ●● One lime leaf finely shredded ●● Half a lemon grass finely chopped ●● ●● 1,200g mussels ●● 250ml dry white wine To Finish ●● Two spring onions finely chopped ●● One tablespoon roughly chopped coriander ●● Squeeze of fresh lime Method 1. Heat the olive oil in a large sauce pan. Add the onion, chilli, garlic, ginger, lime leaf and lemon grass and sauté for 3-4 minutes until softened. 2. Add the mussels and white wine and cover. Cook over a high heat for approximately four minutes shaking the pan frequently until the mussels open. 3. Transfer the mussels to warmed serving bowls and add the spring onions and coriander to the cooking liquor in the pan. Bring to the boil, season to taste then pour over the mussels and serve immediately with a squeeze of fresh lime.
Nutters Restaurant, Edenfield Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twitter