Main content

http://www.lifestylefood.com.au/recipes/16584/black-mussels-scented-with-coriander

LifeStyleFOOD.com.au

Black Mussels Scented with Coriander

Jacques Reymond’s starter is perfect for sharing.

Ingredients

  • Coriander paste

Method

  • 1.

    In a wide pot with a tight fitting lid, heat up olive oil to a high temperature.

  • 2.

    Add mussels and stirring well for 30 seconds nonstop, it must fry, steam and make noise. Cover and cook for approximately 2 minutes. As soon as they begin to open strain them and reserve the liquid

  • 3.

    Fry the coriander paste in a little oil until fragrant then add the cooking liquids of the mussel. Bring to simmering point and then whisk in the cream and coconut cream.

  • To Serve::

  • 1.

    Divide the mussels between 4 bowls, pour over the broth and garnish with a little dill

  • 2.

    This is a very quick to do, simple but very pleasant and the sweetness of the coconut beaks up the natural saltiness of the mussels and the coriander paste blend the sea flavour.

  • Coriander Paste::

  • 1.

    Blend all ingredients to a paste. Make this first; it can be done the day before.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Black Mussels Scented with Coriander.

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine