• 1 tablespoon Olive Oil

  • 2 Garlic Cloves chopped fine

  • 1 birds eye chilli chopped fine

  • 1 tablespoon Minced Ginger

  • 1 tablespoon Minced Coriander root and stem

  • 30 Mussels cleaned and de-bearded

  • 1 cup dry vermouth

  • 2 tablespoons Tamarind Water

  • 2 cups tomato sauce see my recipe

  • 1 tablespoon Fish sauce

  • 1 tablespoon Palm Sugar

  • 1 handful coriander leaf

  • cracked Black pepper


  • 1.

    Fry off the garlic, chilli, ginger and coriander root in the oil in a wok for 30 seconds.

  • 2.

    Add in the mussels and fry for 20 seconds to coat them with the flavours

  • 3.

    Add in the wine and cover the mussels with a lid so as to steam them open (should take about 2-3 minutes)

  • 4.

    Take off the lid (if most of the mussels are open) add in the tamarind, and stir through

  • 5.

    Add in the tomato sauce and bring to the simmer.

  • 6.

    Add in the fish sauce and palm sugar and cook for another minute, or until the sugar dissolves

  • 7.

    Add in the coriander leaves and season with cracked pepper.

  • 8.

    Serve with some crusty bread or steamed rice.

  • 9.

    Serve with shaved Parmesan and a sprig of parsley.

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