by PurplePoodle on Thu Apr 24, 2008 7:20 pm
Hi Spirit Wolf, here's a simple modern mussel recipe (from Cookdisk) - Remember any mussels that don't open after you have cooked
them have to be tossed. - Removing the beards means you have to pull the stringy stuff out of the slit. Purple Poodle
Stir Fried Mussels with Chilli Garlic and Basil (Serves 4)
Ingredients:
3 chillies, chopped 2 cloves garlic, chopped
1 tbs coriander root, chop 60mL vegetable oil
40mL oyster sauce 20mL fish sauce
500g mussels 125mL chicken thai soup
80g basil, chop
Instructions:
1. Scrub mussels and remove the beards. Pound chillies,
garlic and coriander root in a mortar or process to a
rough paste in a food processor.
2. Stir-fry paste with oil in a wok or frypan over medium
heat until flavours blend well. Stir in oyster and fish
sauces. Add mussels and stock.
3. Cover and simmer for 10 minutes until mussels open and
are cooked. Taste to see if extra fish sauce or water is
needed to balance flavours. Stir in some basil.
4. Remove from heat. Arrange mussels on a platter or
shallow bowl. Pour sauce over them and serve with rice or
a salad.
Comments:
Coriander leaves can be used in place of the basil and
water can be used instead of Thai soup.
Does anyone have a good Mussle recipe that you could share?? I know that you dont cook them for too long and that white wine is great also to cook them in, but what else?? Has anyone cooked these before, and how did they turn out? Do you serve them with rice or pasta, or salad, or doesnt it matter.
