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Food

Manu Feildel's Asian-Style Mussels

Preparation time
Cooking time
Serves
Serves 2–4

2kg mussels in the shell, cleaned and debearded

2 tablespoons peanut oil

1 lemongrass stem, finely chopped

1 fresh long green chilli, thinly sliced

1 fresh long red chilli, thinly sliced

2 golden shallots, thinly sliced

4 garlic cloves, thinly sliced

1 x 3cm piece ginger, julienned

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

1 x 400g tin chopped tomatoes

1 x 270ml tin coconut milk
 

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 the 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 the coriander leaves.

Food
Preparation time
Cooking time
Serves
Serves 2–4

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