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

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