Yum, this recipe from Australia looks both easy and delicious!
I have recently fallen in love with mussels, and think this combo of lemongrass and heat would be delicious! I’ll try it out today…
- 3 tablespoons olive oil (extra virgin)
- 3 cloves garlic, coarsely chopped
- 2 cm ginger, coarsely chopped
- 3 sticks lemon grass, coarsely chopped
- 2 red chillies, coarsely chopped
- Parsley leaves and stalks, coarsely chopped
- A few pieces lemon peel, coarsely chopped
- 1 kg mussels, beards removed
- 80 ml (1/3 cup) good quality white wine
- Heat the oil in a saucepan and rapidly add the garlic, ginger, lemon grass, chillies, parsley and lemon peel.
- Add the mussels at once and, with the flame on high, place the lid over the saucepan. After a moment or two, add the white wine and cover again. It will only take a few moments for the mussels to steam open. Shake the pan to help them along. Those that stubbornly refuse to open should be discarded. (It may pay to remove the great bulk of cooked ones before attempting to open the tough ones).
- The mussels should be fragrant, redolent of lemon grass and, above all, juicy.
- Do not overcook, ever.