thought I'd share tonight's experimentation with you, it's summer here (currently 10:10pm and 27deg C here in the lounge) so summer foods are the go.
Today I cooked Greenlip mussels in ginger, corriander and garlic.
Serves 2
stuff to devour
1kg fresh mussels
4 spring onions finely chopped
3 cloves garlic finely chopped (crushed if your lazy)
1 large piece fresh ginger (bit I used was 6cm by 1.5cm thick) finely chopped
1 large fresh Thai red chili finely sliced
1 bunch corriander
22/3 cup white wine (I used a nice mid range NZ sav blanc)
1/2 cup water
2-3 tablespoons butter
Teh methodology
Scrub mussels and remove any beards from shells under cold running water
In large pan or pot (big enough to hold all the ingredients) put:
spring onions
ginger
chili
garlic
three quarters of the Coriander (cilantro or something like that to you guys)
water
Bring to boil and then chuck in the mussels, cover with a tight fitting lid and cook over a moderate heat shaking the pot occasionally untill shells open.
THROW OUT ANY THAT DO NOT OPEN!!!!!
put mussels into a collander and return the liquid to the pot, whisk in the butter and reduce slightly (just boil it for maybe another 3-4 min, not so long the mussels get cold ya know).
Then ad the remaining Coriander.
tip mussels into serving dish and pour over the sauce.
squeeze a few lemon wedges on it and serve with crusty bead ( I used some toasted and buttered Ciabatta)
Bon appitite or what ever frogys like Damo say.
Today I cooked Greenlip mussels in ginger, corriander and garlic.
Serves 2
stuff to devour
1kg fresh mussels
4 spring onions finely chopped
3 cloves garlic finely chopped (crushed if your lazy)
1 large piece fresh ginger (bit I used was 6cm by 1.5cm thick) finely chopped
1 large fresh Thai red chili finely sliced
1 bunch corriander
22/3 cup white wine (I used a nice mid range NZ sav blanc)
1/2 cup water
2-3 tablespoons butter
Teh methodology
Scrub mussels and remove any beards from shells under cold running water
In large pan or pot (big enough to hold all the ingredients) put:
spring onions
ginger
chili
garlic
three quarters of the Coriander (cilantro or something like that to you guys)
water
Bring to boil and then chuck in the mussels, cover with a tight fitting lid and cook over a moderate heat shaking the pot occasionally untill shells open.
THROW OUT ANY THAT DO NOT OPEN!!!!!
put mussels into a collander and return the liquid to the pot, whisk in the butter and reduce slightly (just boil it for maybe another 3-4 min, not so long the mussels get cold ya know).
Then ad the remaining Coriander.
tip mussels into serving dish and pour over the sauce.
squeeze a few lemon wedges on it and serve with crusty bead ( I used some toasted and buttered Ciabatta)
Bon appitite or what ever frogys like Damo say.
