Shellfish Recipes
Tamarind Coconut Mussel Bowl
Jenny’s Kitchen Tamarind Chutney gives a perfect tang to this easy and tasty mussel dish.
Use: live Greenshell Mussels
Serves: 2
INGREDIENTS
- 1 kg live Greenshell Mussels (approx 16 fish)
- 1 Tbsp Cooking Oil
- 3 Tbsp Jenny’s Kitchen Tamarind Chutney
- 1 cup Coconut Cream
- 100g Bean Sprouts
- 1 Red Chilli, seeds removed and sliced thinly
- Flaky Sea Salt & freshly ground Black Pepper, to taste
- A handful of fresh Coriander, roughly chopped
METHOD
- 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.
