Transport your taste-buds to an exotic island beach with these beautifully cooked mussels swimming in coconut tamarind goodness.
Ingredients (to serve two):
- 1 kg mussels (approximately
16 green-lipped mussels)
- 1 tablespoon cooking
- 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
- A handful of fresh
coriander, roughly chopped
- * We used ‘Hot’ Jenny’s
Kitchen Tamarind Chutney but whatever you have is fine.
To prepare your mussels:
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
- 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.