oriental mussels with shallotsby Steve Edwards |
| Preperation time: 10 mins Cooking time: 12 mins Serves: 4 |
| Recipe Ingredients |
| 1kg fresh mussels, washed; 2 shallots, finely chopped; 1 garlic clove, finely chopped; small piece root ginger, peeled and finely chopped; 1 red chilli, deseeded and finely chopped; 300ml dry white wine; 1 tsp cornflour; 2 tbsp olive oil; 3 tbsp chopped fresh coriander; crusty bread to serve. |
| Recipe Method |
| In a large pan heat the oil and gently cook the
shallots for 4 minutes. Add the garlic, chillies and ginger and
cook for a further 3 minutes. Add the wine and bring to the
boil. Add the mussels, cover and cook over a high heat for 4 minutes, shaking the pan occasionally, until the shells are open. Discard any that remain closed. Transfer the mussels to a large seving dish. Mix the cornflour with 2 teaspoons of water to make a paste and add this to the pan juices. Continue to heat until slightly thickened. Add the coriander. Pour over the mussels and serve immediately with crusty bread. |
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