2kg live mussels (approx. 40 individual mussels)
½ medium sized red capsicum
¼ cup peanut oil
7 spring onions, trimmed and cut into 5 cm lengths
4 ginger slices
3 garlic cloves, crushed
3 large red chillies, cut in half lengthways and seeds removed
1 small red onion, cut in half and then into wedges
2 tbsp salted black beans
⅓ cup water
2 tbsp light soy sauce
2 tsp white sugar
1 tsp sesame oil
2 red bird's eye chillies, sliced
2 tsp malt vinegar
10g picked native samphire stems
10g picked native sea parsley leaves
Native herbs substitutes
¼ cup picked sweet Thai basil leaves
¼ cup picked mint leaves
1. Scrub, debeard, rinse and drain mussels. Put mussels in a wok with 1½ half cups of cold water. Place over high heat, cover, and steam until shells open. As mussels begin to open, immediately remove from wok with tongs and place in a bowl. Discard any mussels that do not open. Drain water from wok and wipe clean with kitchen paper.
2. Remove seeds and membranes from capsicum. Cut into 1.5cm wide strips, then cut each strip into squares.
3. Heat peanut oil in the cleaned wok until surface shimmers slightly. Stir-fry spring onions, ginger, garlic, red chilli, onion, black beans and capsicum for 3 minutes or until fragrant.
4. Add mussels and stir-fry for 2 minutes.Stir in water, light soy sauce, sugar, sesame oil and bird's eye chilli and stir-fry for 3 minutes to create a rich sauce. Finally, add vinegar and serve immediately, garnished with native herbs.
2 tbsp. oil
2 large cloves garlic, finely chopped
1 stalk lemongrass, trimmed and finely chopped
1 small red chile, thinly sliced, plus more for serving
2 tsp. grated fresh ginger
1 13.5-oz can unsweetened regular or light coconut milk, well shaken
2 tsp. fish sauce
3 lb. mussels, scrubbed, beards removed
1 tsp. lime zest plus 1 Tbsp juice
3/4 c. cilantro leaves
- 1. Heat oil, garlic, and lemongrass in a Dutch oven on medium-low until sizzling and fragrant, about 3 minutes.
- 2. Stir in chile and ginger, cook 1 minute, then add coconut milk and fish sauce. Bring mixture to a simmer, then add mussels. Cover and simmer, stirring once or twice, until shells open, 5 to 6 minutes.
- 3. Toss with lime zest and juice. Sprinkle with cilantro and chile and serve with bread.
- 3 pounds mussels, cleaned and scrubbed
- 2 shallots, finely minced
- 1 tablespoon olive oil
- 1 garlic clove
- 1 inch grated ginger
- 8 oz/200ml coconut milk
- 1 teaspoon fish sauce
- juice of 1 lime
- a small bunch of fresh coriander, to serve
- 1 red Thai chili, chopped, to serve (optional)
- 2 spring onions, only green tops, finely sliced
- 2 limes, quartered, to serve
- 2 cups steamed jasmine rice, to serve
For the Thai Green Curry paste:
3 medium green chillies, deseeded and roughly chopped
1 spring onion, roughly chopped
1 in piece of fresh ginger, peeled and grated
1 garlic cloves, crushed
small bunch of fresh coriander, stalks and roots
1 lemongrass stalks, chopped
1 lime, grated zest and juice
4 kaffir lime leaves, finely chopped (if unavailable, use the grated zest of 1 extra lime)
½ in piece galangal, peeled and chopped (optional)
1 tbs coriander seeds, crushed
½ teaspoon ground cumin
1 teaspoon black peppercorns, crushed
1 teaspoon Thai fish sauce
1.For the green curry paste, place all of the ingredients in a food processor. Blend until reach a paste texture.
2.Heat the oil in a large pot over medium heat, Add the shallots cook until soft, then fold in garlic, ginger and curry paste. Cook, stirring often, until fragrant and golden, about 2 mins.
3.Add coconut milk, ½ glass of water and fish sauce and bring to a light boil.
4.Fold the mussels in, and cover with a lid. Cook until the mussels open, abut 6-8 mins. Remov from the heat and discard any unopened mussels.
5.Add lime juice, lime wedges, spring onions, fresh coriander and chopped chili, season to taste and serve with steamed jasmine rice. Enjoy! mussels open, about 8 minutes. (Discard any that do not open.) Add the juice of 2 limes to each pot, then add the lime halves. Stir ½ cup cilantro into each. Serve with bread, if desired.