This recipe makes two main-course servings in about 25 minutes. Adjust the chilli to taste, keep the mussels chilled until cooking, and check that the fish sauce is suitable for everyone at the table.
Ingredients
- 1 kg live mussels, scrubbed and debearded
- 150 g rice noodles
- 1 tin (400 ml) coconut milk
- 2 garlic cloves, chopped
- 1 thumb of fresh ginger, grated
- 1 to 2 red chillies, sliced
- 1 tbsp fish sauce
- Juice of 1 lime
- Fresh coriander, to serve
- A little oil for the pan
Method
1. Prepare the noodles according to the packet directions and set aside.
2. Warm a little oil in a large pot. Cook the garlic, ginger and chilli briefly until fragrant.
3. Add coconut milk and bring it to a simmer. Add the mussels and cover the pot.
4. Cover and cook for 4 to 6 minutes, shaking the pot once or twice, until the mussels are steaming hot and their flesh is firm. Discard any mussels that remain closed after cooking.
5. Stir through lime juice, combine with the noodles, and finish with fresh herbs. Serve promptly.
Handle shellfish safely
Keep raw mussels chilled, prevent their juices contaminating ready-to-eat foods, and cook them thoroughly until steaming hot. New Zealand Food Safety's shellfish advice explains safe handling and cooking. If you are unsure about a mussel's condition, discard it.
This recipe is general food content, not a meal served at Gazeley Gem. Our Hamilton East café guide has ideas for eating out.
Eugene Martin