Ingredients
- 1 12 kg fresh mussels
- 2 tablespoons olive oil
- 1 garlic clove
- crushed
- 1 yellow onion
- diced
- 1 red chile
- chopped
- 1 stick lemongrass
- outer leaves removed and tender core chopped
- 5 cm ginger
- grated
- 2 tablespoons fish sauce or 2 tablespoons soy sauce
- 60 ml mirin
- 125 ml water
- 1 cup coriander leaves
- chopped
Instructions
- Wash mussels under cold water and remove beards.
- Discard any mussels that are already open.
- Heat oil in large saucepan.
- Add garlic, onion and cook for 3 minutes.
- Add chilli, lemongrass and ginger and cook further 3 minutes.
- Add sauces and water and bring to boil.
- Reduce heat until liquid is simmering.
- Add mussels, cover saucepan with lid and cook for 5 minutes.
- Remove lid and toss through coriander leaves.
- Throw away any mussels that have not opened.
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