Mussels with Lemon Grass and Chili
2 ounces vegetable oil
1 tablespoon freshly chopped garlic
2 shallots, thinly sliced
2 red chilies, sliced into rings
1 2-inch knob of ginger
4 stalks lemon grass (white part only), thinly sliced into rings
2 pounds cleaned black mussels
2 tablespoons fish sauce
2 tablespoons fresh squeezed lime juice
1 tablespoon sugar
1 cup fresh Thai basil
Heat oil in a large wok, and stir fry the garlic and shallots for 1
Add the chilies, ginger, and lemon grass, and stir fry 1 minute
Add the mussels, fish sauce, lime juice, and sugar, and cover the
wok and cook for 2 minutes over high heat.
Stir the mussels again, then replace the lid and cook the mussels for an additional 2 minutes.
Depending on how hot your stove is, the mussels should be cooked and
the shells open.
Mix in the Thai basil and place mussels in a large bowl to serve.
|Everyday Easy Mussels
|Mussels in a tomato and white wine sauce
|Prep Time: 5 minutes
|Cook Time: 15 minutes
|Quantity Served: 4
|1 can (19 fl oz/540 mL) Petite Cut Tomatoes with Garlic and Olive Oil, undrained
1 cup dry white wine
1/2 tsp. freshly ground pepper
2 lb. (1 kg) mussels, rinsed
|COMBINE tomatoes with their liquid and wine in large frying pan. Bring to boil on medium heat.
ADD mussels; cover. Reduce heat to medium-low; simmer 10 minutes or
until shells open and meat starts to loosen from the shells. Discard
any shells that do not open.
Serve with crusty bread slices for dipping.
To prepare mussels for cooking, rinse under cool running water. Place
any mussels that do not close tightly in a dish of cool water and
agitate. If they do not close after 1 minute, discard.
Saute 1/2 cup chopped onions or leeks in oil on high heat before adding tomatoes. Garnish with chopped parsley.
2 dozen Greenshell marinated mussels
- 3 egg yolks
- Juice of 1 Orange
- 50 ml orange vinegar
- 500 ml grapeseed oil
- 500 ml soy oil
- Salt and pepper
- ¼ cucumber
- 6 gherkins
- 1 small onion (finely chopped)
- 2 to 3 parsley sprigs
- a few garlic cloves
In a food processor pour the vinegar, and juice onto the yolks and
blend on high 1 minute.
Then slowly drizzle the oil in until mulsified.
Season with salt and pepper.
Combine the salad stuffing ingredients in a food processor on high for
Slit and fill each mussel with a little of the salad stuffing then
arrange on 4 plates and drizzle with mayonnaise.
- 2 dozen ½ shell mussels
- 2 tablespoons honey
- 2 oranges (cut into segments - reserve the juice)
- 4 tablespoons olive oil
- 1 tablespoon chopped thyme
Thaw mussels. (Or steam 2 dozen fresh mussels and remove top
Mix honey, orange juice, oil and thyme together and pour over mussels.
Leave to marinate at least 10 minutes.
On a barbeque or in a heavy pan, cook mussels (shell side up) until
Garnish with orange segments.
||Mussel and Onion
Fresh mussels - 2 kg (4½ lb)
Dry white wine - 150 ml (¼ pint)
Butter - 25g (1 oz)
Onions - 2 large, chopped
Plain flour - 25g (1 oz)
Milk - 300 ml (½ pint)
Fresh parsley - 2 tbsp, chopped
Single cream - 2 tbsp
- Wash the mussels thoroughly under running cold water, then scrape off any
barnacles with a small, sharp knife.
Cut off the fibrous beards that protrude
from between the shells.
Wash in several changes of water. Discard any that
are or do not close when tapped sharply with a knife.
- Put the wine in a large saucepan and bring to the boil.
Add the mussels,
cover and cook over a high heat for 3-4 minutes or until the mussels open,
shaking the pan occasionally.
Discard any mussels that have not opened.
- Drain the mussels, reserving the juice. Remove the mussels from the
- Melt the butter in a saucepan and lightly fry the onions for 5 minutes,
until soft but not coloured.
Stir in the flour and cook for 1 minute.
- Gradually add the milk and the mussel cooking liquid, stirring, until the
sauce thickens, boils and is smooth.
Simmer for 1-2 minutes.
- Return mussels to the pan with the parsley and cream.
with crusty bread.
Greenshell Mussels Oscar
A prizewinning combination of giant mussels, wine and
- 600ml dry white wine
- 24 Greenshell Mussels
- 2 leeks
- 4 cm piece of ginger, coarsely grated
- 10cm piece of cucumber, seeded
- 25g butter
- 150ml pint double cream
- pinch saffron
Put white wine, together with any juices from the mussels, into a pan
and boil until reduced by half.
Cut leeks and cucumber into very fine 5cm julienne strips. Melt butter
in a pan and gently fry leeks for 5 minutes. Add ginger and cucumber and
fry for 3 minutes. Add reduced wine, saffron and cream, bring to the boil
and add the mussels, cover and simmer gently together for about 5 minutes
or until mussels are piping hot.
Serves 4 as a starter, 2-3 as a light main course