Chilli and mussels are a match made in heaven. Personally I adore the flavours in this Asian inspired dish more than the Italian classic, though I do like a bit of spice. It’s also quick and easy to make and the broth, mopped up with fresh or char-grilled sourdough, is sensational.
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp ginger, finely grated
- Olive oil
- 4 small red chillies, finely chopped
- 2 × 270mL cans full-fat coconut milk
- 3 kaffir lime leaves, finely sliced
- 1 tbsp fish sauce
- 1 tbsp coconut sugar
- 1 cup stock or broth
- 2kg live organic mussels
- Juice 2 limes
- 1 bunch coriander leaves, finely chopped
- ¼ cup water
Method
- To make sauce, place onion, garlic and ginger in small saucepan with olive oil and sauté over low heat for a couple of mins.
- Add chilli, coconut milk, kaffir lime, fish sauce, coconut sugar and stock and simmer for 20 mins, taking care not to boil.
- Meanwhile, rinse mussels in cold water and make sure beard is removed. Place in large saucepan with water and cover with lid.
- Five mins before sauce is ready, place mussels over high heat. Check after 4–5 mins whether open — if not, replace lid for 1 min further and check again.
- Add lime juice and coriander to sauce and mix through.
- Once most mussels are open, drain in a colander. Replace pan and pour over sauce. Serve immediately.
- Tip: I serve with fresh or chargrilled sourdough to mop up the delicious sauce.
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