Smoked Chilli Coconut Mussels
Serves 4
Ingredients
- 2 kg green-lipped mussels, scrubbed and debearded
- 1 tbsp neutral oil
- 1 onion, sliced
- 25 g ginger, grated
- 3 garlic cloves, crushed
- 400 ml coconut milk
- 3 tbsp Glasseye Creek Smoked Chilli Sauce
- 2 limes
- 1/2 cup coriander
Method
1. Rinse the shellfish and discard cracked shells or any open shells that do not close when tapped.
2. Cook the listed onion, garlic, bacon or aromatics in a large covered pot until softened. Add the liquid and sauce and bring to a lively simmer.
3. Add the shellfish, cover and cook for 4-6 minutes, shaking the pot once, until opened. Discard any that remain closed.
4. For linguine, toss the cooked pasta through the shellfish liquor. Otherwise finish with herbs, citrus or coconut milk and serve immediately with bread where listed.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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