• David Hall

Fresh Mussels with Ginger, Chilli and Lime

The perfect fast-food for fish lovers, spiced with South East Asian flavours. Delicious on their own as a starter or served as a main with

Thai jasmine rice and stir-fried vegetable.


Ingredients - Feeds 2

2 tbsp sesame oil

A thumb sized piece of fresh ginger, peeled and grated

1 red chilli, deseeded and finely sliced (leave it with seeds in if you like it fiery hot)

1 garlic clove, finely sliced

1kg fresh mussels in their shells

3 tbsp fish sauce or soy sauce

Juice of 1 lime, plus an extra lime for wedges

A handful of fresh coriander, roughly chopped


1 - Clean the mussels. In a clean sink with the cold tap running, tap each mussel and if it doesn't close, throw it away. Pick off any barnacles with a knife, scrubbing each gently with a scourer and pulling off the beards. Keep aside.

2 - In a large pan with a lid, heat up the sesame oil. Tip in the ginger, chilli and garlic and very quickly stir fry for 10 seconds. Then, tip in the mussels, the fish or soy sauce and the juice of the lime (QUICK TIP - stick it in the microwave for 10 seconds to help release the juice). Place on the lid and cook on a high heat, stirring every now and again to distribute the flavours and ensure each mussel cooks. It should only take 3-4 minutes for them to cook and the shell to open. Any that don't open, throw away.

3 - Remove and serve in bowls with fresh coriander. If you want to turn this into a main course meal, serve with Thai jasmine rice and some simple stir-fried vegetables.

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