Steamed Mussels in Coconut Milk Recipe
 Mussels steamed in coconut milk and fresh
aromatic herbs and spices make an ideal dish for informal entertaining. It
is quick and easy to make in a wok, and is great for a relaxed dinner with
friends. Serve with plenty of crusty bread. For an informal supper with
friends, take the wok straight to the table rather than serving in
individual bowls. A wok makes a great serving dish, and there's something
utterly irresistible about eating the mussles straight from it.
Ingredients: (Serves 4)
15 ml/1 tablespoon sunflower oil
6 garlic cloves, roughly chopped
15 ml/1 tablespoon finely chopped fresh root
ginger
2 large fresh red chilies, seeded and finely
sliced
6 scallions (spring onions), finely chopped
400 ml/14 fl oz coconut milk
45 ml/3 tablespoons light soy sauce
2 limes
5 ml/1 teaspoon caster (superfine) sugar
1.6 kg/3½ lb mussels, scrubbed and beards
removed
A large handful of chopped cilantro
(coriander)
Salt and ground balck pepper
Method:
Heat the wok over a high heat and then add
the oil. Stir in the garlic, ginger, chilies and scallions and stir-fry
for 30 seconds. Pour in the coconut milk, then add the soy sauce.
Grate the zest of the limes into the coconut
milk mixture and add the sugar. Stir to mix and bring to the boil. Add the
cleaned mussels. Return to the boil, cover and cook briskly for 5-6
minutes, or until all the mussles have opened. Discard any mussles that
remain closed.
Remove the wok from the heat and stir the
chopped cilantro into the mussle mixture. Season the mussles well with
salt and pepper. Ladle into warmed bowls and serve immediately.
Happy Cooking,
Carol |
