Ingredients
serves 2 | Preparation time: 20mins | cooking time: 10mins
500g Fresh mussels
300ml Coconut milk
1 clove Garlic
1 Green chilli (sliced and deseeded)
1/2 Shallot (diced)
5g Ginger
20g Chives (chopped)
2 tsp Meline's Chilli Sauce
10ml Sesame seed oil
( Optional extra: Crusty white bread of your choice )
Method
This recipe is very quick and it is very important to prepare all the ingredients before hand ready to cook, then you can focus on the cooking and make a really beautiful dish.
Wash and clean the mussels in cold water and remove the beards if needed. The Beards are the the stringy ropy strands coming out of one side of the the mussel, this is what the mussels uses to attache its self to rocks in the sea.
Just get hold for the mussel and pull the beard off, scrape any little barnacles that may be on the outside and rinse. Once clean put them all into a large bowl and leave the cold tap trickling a little water on them for good 10mins to clean them further.
Dice the shallot, grate ginger, slice chilli, crush garlic, and slice the chives, put them all to one side ready to cook.
Now you can place a large sauce pan or casserole dish with a lid on a medium heat.
Pour the sesame oil into the pan, add the garlic, shallot, ginger and chilli, sweat down for 2 minuets stirring constantly to avoid colouring.
Add two tsp of chilli sauce, stir in and turn the heat up to medium high, drain the mussels well and tip them into the pan, stir well. Now quickly pour in the coconut milk and place the lid on straight away.
Shake the pan with the lid still on and cook for 2 minuets, lift the lid and check if the mussels have opened, if they have all open then you are ready to finish and serve, if they are still closed then replace the lid and cook a little longer.
Once all of the mussels are open move fast to finish the dish to avoid over cooking, take the lid off add the chopped chives plus a couple of pinches of salt and stir in once.
Now you are ready to serve, tip the mussels into a large bowl and add the broth from the bottom of the pan onto the mussels.
The perfect accompaniment for this dish is a large pice of crusty bread to help soak up that lovely broth.
Serve and Enjoy,
Please let me know in the comment section if I can make the recipe better, if some parts were unclear, or if it was just really tasty, thank you. 🙏
To get a jar of Meline's Chilli Sauce then I highly recommend it for this recipe, however, if you do not like things too spicy then no need.
If you have any queries or any questions please do not hesitate to contact me.
thomas@chef-middleton.com I will be happy to help,