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Spicy moules mariniere
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Andrew Turner looks to south-east Asia for an inspired touch to traditional mussels cooked in white wine and cream, using piquant herbs, spices and coconut milk
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Ingredients
- 2kg Mussels
- 1 tbsp Garam masala
- 100g Shallots, peeled and sliced
- 3 cloves Garlic, chopped
- 1/2 red chilli, finely diced
- 1 pinch Saffron
- 100ml double cream
- 1 stalk Lemon grass, crushed
- 100ml dry White wine
- 200ml coconut milk
- 2 tbsp Fish Sauce
- 5 plum tomatoes
- 1 bunch of Coriander, chopped
- 100g unsalted Butter, diced
- 2 limes, juice only
Method
1. Prepare the mussels by removing the beards and barnacles. Discard any broken mussels.2. Heat a large, thick-bottomed stainless steel pan and add the mussels, followed by the garam masala, shallots, garlic, chilli, saffron, cream, crushed lemon grass, wine, coconut milk and fish sauce. Cover with the lid and cook until all the mussels have opened. Stir through.
3. Remove the mussels and place into serving bowl, and return the sauce to the pan.
4. Blanch the tomatoes for 10 seconds.
5. Add the tomatoes and coriander to the mussel sauce with the diced butter and lime juice. Adjust seasoning where necessary.
6. Pour the sauce over the mussels and serve with a portion of crispy frites. Make sure to serve with a bowl of water with lemon for cleaning, and a bowl for the discarded shells.
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