Green chilli and coriander steamed mussels recipe

Created by Allan Campion and Michele Curtis

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Cuisine: Modern Australian
Serves 4

Ingredients

2 tbsp grated ginger
4 cloves garlic, crushed
1 tsp turmeric
2 tsp ground coriander
1/2 tsp salt
Oil for cooking
1 onion, thinly sliced
2–3 large green chillies, thinly sliced
125 ml (1/2 cup) stock or water
1 kg mussels, shells scrubbed and beards removed
Large handful of coriander leaves

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Preparation

Make a spice paste by blending the ginger, garlic, turmeric, coriander and salt together. Add 2–3 tbsp oil to form a paste.

Heat a large wok over a high heat. Add a generous splash of oil to coat the base. Add the onion and chillies and cook for 3–4 minutes, stirring often, until they start to soften.

Add the spice paste and cook for a further 3–4 minutes, until fragrant, taking care that it doesn’t burn. Add the stock (or water) and allow it to come to the boil. Add mussels to the wok, cover and cook for 4–5 minutes.

Remove the lid and place any opened mussels in a serving bowl. Continue cooking, stirring often and removing the mussels as they open. Discard any mussels which fail to open during cooking.

Pour cooking liquid over the top of the cooked mussels, sprinkle over coriander leaves and serve immediately.

If you enjoyed this Green chilli and coriander steamed mussels recipe then browse more Modern Australian recipes, appetiser recipes, seafood recipes and our most popular hainanese chicken rice recipe.

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