Mussels with Wild Lime, Chilli, Ginger and Coconut
Bowl foods are so popular now – and sheet pan cooking. It makes sense for busy people to have go-to recipes that can be made relatively simply and with the least amount of fuss and washing up! This recipe looks to be complex with a lot of prep but actually it’s pretty simple, is a one pot dish and results in a completely satisfying meal in a bowl with beautifully balanced flavours.
Devour the mussels ( that’s the protein part taken care of!) and then savour the broth that is redolent of Asian flavours with wild limes and coconut.
- 1 large onion, finely diced
- 3 cloves garlic, crushed
- 1 teaspoon ground coriander
- 1/4 teaspoon ground tumeric
- 2 small red chillis, seeded and finely chopped
- 1 heped tespoon ground lemon myrtle
- 2 tablespoons lime juice
- 1/2 bottle (approx 125ml) Outback Spirit Wild Lime Chilli Ginger Sauce
- 1 tablespoon peanut oil (or a good quality vegetable oil )
- 2 cups fish or vegetable stock
- 2 cups coconut milk
- 2 tablespoons fish sauce
- 2 kg mussels, cleaned and e-bearded
- 5 cm piece of fresh ginger, peeled and cut into fine matchsticks
- 1/2 cup chopped coriander
- freshly ground black pepper
In a blender, combine the onion, garlic, all the spices and herbs, the chillis, lime juice and the Wild lime Chilli Ginger Sauce and pulse into a paste.
Heat the oil in a large (big enough for all the mussels) saucepan or wok (with a lid) over a medium heat and add the spice paste. Cook, stirring, for about 5 minutes until the paste smells fragrant and irresistible! Add the stock, the coconut milkand the fish sauce. Increase the heat and bring to the boil.
Add the mussels, cover with the lid and cook for about 8 minutes or until the mussels are cooked and the shells have opened. Shake the pot or wok occasionally through this process.
Stir in the ginger and the coriander and ladle into large bowls. Season with a little pepper and salt ,
This is actually a very easy recipe that is full of fabulous flavours. Enjoy.