Mussels in tamarind cream sauce recipe
- Cuisine: Modern Australian
- Serves 2
Ingredients1 tbsp olive oil
3 garlic cloves, chopped
3 eschalots, finely chopped
2 small vine-ripened tomatoes, chopped
125ml (½ cup) tamarind concentrate*
160ml (⅔ cup) pouring cream
1kg pot-ready black mussels*
2 tbsp chopped chervil
Crusty bread, to serve
PreparationHeat oil in a large saucepan over medium heat. Add garlic and eschalots, and cook for 2 minutes or until softened. Stir in tomatoes, tamarind, cream and 60ml water, and cook for a further 2 minutes.
Add mussels, then cover and cook for 6 minutes or until mussels have opened. Scatter over chervil and serve with bread.
* Tamarind concentrate is sweet-sour concentrated tamarind juice, which is available in jars from selected supermarkets and Asian food shops.
* Pot-ready black mussels, available from fishmongers, have had their shells cleaned and have been bearded so no further preparation is needed. Substitute regular mussels, cleaned and bearded.
As seen in Feast magazine, Issue 8, pg151.
Photography by Brett Stevens.
Modern Australian Restaurants
Displaying 10 of 601 Modern Australian Restaurants.
|3.||Benny's Bar & Cafe||Fremantle|
|6.||Inn Mahogany Creek||Mahogany Creek|
|7.||Morning Star Estate||Mt Eliza|
|10.||The Boat House by the Lake||Barton|
Featured Food & Recipes
When cooking with beans (such as black beans or kidney beans), any acidic ingredients (lemon, vinegar, tomatoes or wine) should be added towards the end of the cooking, as the acid makes beans hard.
A lightly thickened curry-flavoured meat-and-vegetable soup highly seasoned with curry and spices originating from British India. Adopted by the British and especially popular in Australia.