https://www.lifestylefood.com.au/recipes/26207/manu-feildels-chilli-mussels

LifestyleFOOD.com.au

Manu tries his hand at some Asian-inspired cuisine with these delicious one-pot chilli mussels. 

Ingredients

  • 2 kg (4 lb 8 oz) mussels in the shell, cleaned and debearded

  • 2 tablespoons peanut oil

  • 1 lemongrass stem, finely chopped

  • 1 long green fresh chilli, thinly sliced

  • 1 long red fresh chilli, thinly sliced

  • 2 golden shallots, thinly sliced

  • 4 garlic cloves, thinly sliced

  • 1 x 3 cm (11/4 inch) piece ginger, julienned

  • 1 handful of coriander (cilantro), washed, leaves picked and roots chopped

  • 1 x 400 g (14 oz) tin chopped tomatoes

  • 1 x 270 ml (91/2 fl oz) tin coconut milk

Method

  • 1.

    Rinse the mussels and drain well.

  • 2.

    Place a large heavy-based saucepan or stockpot over medium–high heat and drizzle in the peanut oil. Add the lemongrass, chilli, shallot, garlic, ginger and coriander root and fry for 3 minutes.

  • 3.

    Add the mussels and give the mixture a good stir. Pour in the chopped tomatoes and coconut milk and stir again, then cover and bring to boil. Cook for 5 minutes, shaking the pan a few times until all the mussels are open. Discard any un-opened mussels.

  • 4.

    Serve garnished with coriander leaves.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1345kj
  • Fat Total 65g
  • Saturated Fat 31g
  • Protein 126g
  • Carbohydrate 65g
  • Sugar 9g
  • Sodium 2895mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

See Manu at the Melbourne Good Food & Wine Show on June 2, 2017.

The Good Food & Wine Show is on in Melbourne 2-4 June, Sydney 23-25 June, Perth 14-16 July and Brisbane 27-29 October.

For more visit goodfoodshow.com.au.

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