1 kg mussels
1 tbs peanut oil
½ cup dry white wine
2 large red chillies sliced
1 red birdseye chillies sliced
½ stalk lemon grass crushed & chopped
1 tbs fresh ginger chopped finely
2 cloves garlic chopped very finely
150ml coconut cream
2 tbs fresh coriander chopped
1 packet of singapore noodles
Mussells Tin Tin
Debearding is a bit boring - but a very easy recipe.
BEST WITH BIG GREEN LIP MUSSELS WHEN THEY CAN BE FOUND. IF USING THE REGULAR BLACK BAY MUSSELS MAKE SURE YOU GET AS MUCH SCALE OFF THE OUTSIDE AS POSSIBLE FOR PRESENTATION PURPOSES.
SERVING IN THE WOK IS REALLY THE BEST WAY TO GO WITH THIS DISH, BUT MAKE SURE THE SERVING SPOON IS BIG SO THAT GUESTS GET A LOT OF SAUCE IN THEIR BOWL.
“MUSSELLS WOULD HAVE TO BE THE BEST VALUE SEAFOOD, AND THIS DISH IS RIDICULOUSLY SIMPLE FOR WHAT YOU GET AS AN END RESULT”
Clean the mussels by removing their beards and any scale from the shells under running water. A bread and butter knife works best with the scale. Do this close to cooking time as Mussels die quickly once their beards are removed.
Put wine, one large chilli, small chilli, lemon grass, ginger and garlic in a pot or bowl, and infuse together for at least 15 minutes.
Set wok over a low-med heat and heat the oil. Add mussels and the infusion. Add the coconut cream and the noodles. Cover to cook the mussels for around 8 minutes until open and heated through. Stir a couple of times during the cooking process.
Discard any mussels that do not open.
Stir through the coriander and second large chilli and serve in the wok at the table with a large bowl for the shells.
Plenty for four people.