It’s been so cold and gloomy in Melbourne this winter. When the sun came out on Saturday, Mangy and I had to get out of the house! We have been cooped all week in the office and at home that we were itching to do something different. So we thought we’d drive up (we fought all the way there, but neither of us are sure what we were fighting about) to Geelong and see if the mussel boat was there. We were really lucky to catch them just as they were closing up!
This time I’ve cooked the mussels in a Thai inspired sauce. The broth was lovely and light. We had it on it’s own, but it would go just as nicely over some hot rice.
- 1 kg mussels (cleaned)
- 1 tablespoon butter
- 1 red chilli (sliced finely)
- 2 cloves garlic (sliced finely)
- 2 kaffir lime leaves (remove middle stalk, slice finely)
- 3 tablespoons Gourmet Garden Thai seasoning paste
- 1 tablespoon fish sauce
- Pinch of brown sugar (or substitute with LC Brown Sugar)
- 1/2 glass white wine (or substitute with chicken stock or water)
- 1/2 teaspoon sambal olek
- 3 tablespoons coconut cream
- 1/2 cup fresh coriander (chopped roughly)
Heat butter, add half of chopped red chilli and garlic. Fry until fragrant. Add lime leaves, half fresh coriander Gourmet Garden paste, brown sugar and fish sauce. Add wine to de-glaze the pan. Cook until alcohol wears off. Add sambal olek and stir in coconut cream. Taste and adjust seasoning. Crank the heat up high, add mussels and place lid back on. When the mussels have opened up, remove the mussels from the pan. Allow the sauce to simmer for another couple of minutes to thicken and intensify. Pour over mussels. Garnish with remaining chilli and coriander. Enjoy!