2kg fresh Portarlington mussels
8cm piece ginger, cut into matchsticks
1 clove garlic, finely sliced
2 kaffir lime leaves, shredded finely
2 fresh long chillies sliced thinly
1 carrot, cut into match sticks
1 red capsicum, cut into matchsticks
1/3 cup water
¼ cup kecap manis
¼ cup lime juice
½ cup bean sprouts
½ cup coriander leaves
Scrub mussels, remove beards.
Heat wok add all ingredients except mussels, bean sprouts and coriander leaves.
Toss till vegies start to soften then add mussels toss constantly until majority of mussels open ( use a knife to open any mussel that don’t open) tip in to large bowl toss through bean sprouts and coriander.
Serve with crusty bread.
This recipe can also be cooked in the oven place all ingredients except bean sprouts and coriander in to a baking tray cover and cook in moderate oven for about 25 min or until mussels open.
Toss through bean shoots and coriander and serve.
For 4 people, de-beard and scrub (if necessary) 1.5kg of Portarlington Fresh Mussels.
Place them in a large pot with: a 1/2 cup of dry white wine, 1/2 a sliced leek, 2 cloves of minced garlic, a tablespoon of chopped thyme, a 1/2 cup of chopped flat-leaf parsley and a 1/2 cup of pureed ripe tomatoes. Place on high heat with a tight-fitting lid until the mussels have opened. This should take 3-4 minutes.
Give the pot a shake after a minute or so to help the mussels open. Finish by drizzling on a couple of tablespoons of extra virgin olive oil and season. Serve immediately with crusty bread. If some mussels haven’t open use a knife to help the opening process.
For 4 people, de-beard and scrub 1kg of Portarlington Fresh Mussels.
Place them in a large pot with: 4 cloves of minced garlic, a finely diced medium-sized onion, a pinch of saffron threads and a couple of knobs of butter. Place on a moderate heat with a tight-fitting lid until the mussels have opened (usually 3-4 minutes).
Shake the pot after a minute or so to help the mussels open. Take off the heat and stir in a 1/2 cup of chopped flat-leaf parsley and a couple more knobs of butter. Season with a little salt and pepper, then toss through 500g of freshly cooked linguini or spaghetti. Serve immediately.