Spicy sweet and sour mussels
By: Paul Bloxham From: Good Food Live
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Spicy sweet and sour mussels
- Prep time:
- 25 mins
- Cook time:
- 15 mins
- Serves:
- 4
Fresh mussels combine with Thai flavourings and cream to make a distinctive starter in Paul Bloxham's tasty fusion dish
Ingredients
- 500 g live Mussels, ideally rope-grown)
- 2 tbsp vegetable oil
- 2 green chillies, liced
- 2 clove Garlic, crushed
- 2 large Shallots, thinly sliced
- 1 green papaya, peeled and cut into short, fine strips
- 2 stalks Lemon grass, finely chopped
- 100g red and yellow cherry tomatoes
- 50ml White wine
- 4 tbsp Fish Sauce
- 4 tbsp fresh lime juice
- 2 knobs of Butter
- ½ bunch of Coriander, hopped
- ½ bunch of Thai Basil, icked
- 100ml double cream
- 5 Spring onions, thinly sliced
Method
1. Just before cooking the dish, place the mussels in a sink full of cold water and scrub thoroughly, pulling off the beards and discarding any mussels that are open. Place the cleaned mussels in a bowl of clean water.2. Heat a wok until hot. Add the vegetable oil and heat through. Add the green chillies, garlic, shallot, green papaya and lemon grass.
3. Stir-fry for 2 minutes over a high heat.
4. Add the mussels, cherry tomatoes, white wine, fish sauce, lime juice and butter.
5. Cover the wok and simmer for 3-5 minutes, until the mussels open.
6. Mix in the coriander, Thai basil and double cream.
7. Spoon the mussels into a serving bowl, garnish with the spring onion and serve at once.
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