Transport your taste-buds to an exotic island beach with these beautifully cooked mussels swimming in coconut tamarind goodness.
YOU WILL NEED (to serve two):
- 1 kg mussels (approximately 16 green-lipped mussels)
- 1 tablespoon cooking oil
- 3 tablespoons Jenny’s Kitchen Tamarind Chutney*
- 1 cup coconut cream
- 100g bean sprouts
- 1 red chilli, seeds removed and sliced thinly
- Salt and pepper to taste
- A handful of fresh coriander, roughly chopped
- Scrub mussels and remove any beards. Drain thoroughly and place mussels in a large saucepan or sauté pan. Cover with a lid and place on high heat. Cook without any extra liquid for 7-10 minutes until mussels open. Mussels will release their own liquid. Remove cooked mussels with tongs to a colander and discard any mussels that do not open after 10 minutes. Reserve 1/2 cup of the mussel cooking liquid and discard the rest of the liquid including any grit.
- Return the pan to high heat, add cooking oil and Jenny’s Kitchen Tamarind Chutney, stirring to combine. Add the coconut cream and reserved mussel cooking liquid and bring to simmer. Add the bean sprouts and sliced chilli, cooking for 2 minutes until just softened. Taste and add freshly ground black pepper and salt to taste. Add the cooked mussels to the sauce, carefully combining until mussels are well coated with and sprouts evenly distributed.
- Transfer to a serving bowl or individual bowls and scatter with fresh chopped coriander. Serve immediately with rice or crusty bread to soak up the juices.