Saturday, September 2nd, 2006...1:00 pm
Mussels with chilli, ginger and coriander
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Recipe that was handed out at the Scarborough Seafest.
Ingredients
- 900g fresh mussels
- 1 fresh red chilli
- 1 small bunch of coriander
- 1 glass of white wine
- 1 chicken stock cube
- 1 fresh lime
- 1/2 small onion
- 25g butter
- salt and pepper to taste
Method
- Place the saute pan over the heat.
- Add the mussels to the pan then throw in the chopped chillies with the white wine and crumble in the chicken stock cube.
- Cover the pan with a lid and steam the mussels for 8-10 minutes or until all of the mussels are open.
- Remove the lid, rough chop the coriander and throw into the pan.
- Squeeze in half the lime and season with salt and pepper.
3 Comments
February 13th, 2007 at 1:19 pm
I have deleted a comment that highlighted the necessity to use fresh mussels! However, the wording used by the commenter was not constructive. Please ensure that your mussels are fresh. I cannot recall the exact method of ensuring they are fresh, but one is to discard any that do not open.
Here is some info on mussels http://www.deliaonline.com/ingredients/mussels,162,IN.html
March 26th, 2007 at 2:02 pm
Add a tin of plum tomatoes and an axtra chilli in step 2 for a delicious spicy tomato variation
April 14th, 2007 at 11:12 am
Yum
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