The lucky thing of living in Marlborough is getting 'fresh as' green lipped mussels! I love thai flavours and even more so with fresh seafood. This recipe I came up with at the drop of the hat and used what I had in the cupboard. Works perfectly! Makes one very generous serving for dinner or serves 2 as an starter.
Ingredients
| 18 | Mussels (Main) |
| 2 Tbsp | Extra virgin olive oil |
| 0 knobs | Fresh ginger |
| 2 Tbsp | Crushed chilli |
| 1 | Lime |
| ½ cup | White wine |
| 0 | Fresh coriander |
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Directions
- First make sure that all your mussels are still "alive". Before cooking, all of your mussels should be tightly shut. If there are any that are open, give them a sharp tap on the side of the sink (or bowl) - if they're healthy they should close up. If they stay open, discard them immediately. Similarly, once cooked, if there are any mussels that remain closed, they too should be discarded.
- Clean and de-beard the mussels. Finely chop the ginger. Zest the lime. Roughly chop the coriander.
- Heat olive oil in a large pan with a lid, over medium-high heat. Add ginger and as soon as it becomes fragrant add the crushed chilli, lime zest and white wine. As soon as the wine begins to boil, add the mussels and cover. Cook until the mussels have opened, shaking the pan from time to time - this will only take about 5 minutes.
- As soon as the mussels have opened, remove to a serving bowl, pour over a few spoonfuls of the broth, and garnish with fresh coriander leaves.
