- 1 tbsp olive oil
- 3 garlic cloves, chopped
- 3 eschalots, finely chopped
- 2 small vine-ripened tomatoes, chopped
- 125 ml (½ cup) tamarind concentrate
- 160 ml pouring cream
- 1 kg pot-ready black mussels
- 2 tbsp chopped chervil
- crusty bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat 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.