Mussels are so easy to cook and a real delicacy. The sweet, sea-salty flesh is here simply given a little punch with some chilli, and a little lift with some classic aromatics.
- A little cooking oil
- 1 clove of garlic, finely sliced
- 1 stick of celery, sliced
- 1 red chilli, finely sliced
- A thumb-sized piece of fresh root ginger, finely chopped
- 1kg Mussels, purged, scrubbed, and de-bearded
- The juice of one lime
- A splosh of dry white wine (about 50ml)
- A good pinch each of salt and pepper
- Half a tin of coconut milk
- A good handful of fresh coriander, roughly chopped
- Noodles for 2
- Get a pan of water on to boil for the noodles.
- In a wok or large frying pan, heat the oil over a medium heat. Throw in the garlic, celery, chilli and ginger and cook gently, stirring, for 1-2 minutes. Don’t let anything start to brown.
- Pour in the wine and squeeze in the lime juice. As it starts to bubble, throw in the Mussels, season, and cover the pan with a lid. Put the noodles on to cook.
- Cook the Mussels for 3-4 minutes, shaking the pan from time to time, until they are all open (if any don’t open, you must discard them.) Pour in the coconut milk, add half the coriander and turn up the heat.
- Strain the noodles.
- When the Mussels come back to the boil they are ready. Serve alongside the noodles in warm bowls, scattered with the remaining coriander.
You could of course serve these Mussels with pasta, rice or bread instead of the noodles, or just on their own for a lightish lunch or ample starter. Enjoy!