2.5 kg fresh mussels, cleaned
Glug of vegetable or peanut oil
6 shallots or 2 onions, finely diced
1 tbsp grated ginger
1 tsp chopped garlic
1 tbsp NOMU Oriental Rub
1 cup white wine
2 tbsp Thai fish sauce
1 cup coconut cream
2 stalks lemongrass, bruised and split in half
2 red chillies, whole or chopped (optional)
Fresh coriander, to garnish
Lime wedges, to serve
In a large pot or wok, sauté the finely diced onion until translucent. Add the ginger, garlic and NOMU Oriental Rub and continue cooking, stirring constantly for a further 3 minutes. Turn up the heat and add the wine and the fish sauce.
Once bubbling, toss in the mussels, pop the lid on and leave for 10 minutes or until the mussels have all opened. Ensure that the lid is tight fitting so that none of the steam escapes and give the wok a good shake every few minutes so that the mussels cook evenly. Remove the mussels with a slotted spoon and set aside.
Add the coconut cream to the wok along with the lemongrass and chilli and simmer for 5 minutes. Taste the sauce at this stage. If it needs more salt, add another glug of fish sauce (or soy sauce if preferred). Add the mussels back into the sauce and give it a good toss to make sure they are well coated with the delicious, aromatic sauce.
Garnish with fresh coriander and serve immediately with Jasmine rice and a wedge of lime.
Note: Make sure to discard any mussels that are open before you cook them, especially if they remain open after tapping on the shell. This indicates that they are no longer alive and therefore no longer fresh. In the same vein, also discard any mussels that have not opened during cooking.
2.5 kg fresh mussels, cleaned
Glug of vegetable or peanut oil
6 shallots or 2 onions, finely diced
1 tbsp grated ginger
1 tsp chopped garlic
1 tbsp NOMU Oriental Rub
1 cup white wine
2 tbsp Thai fish sauce
1 cup coconut cream
2 stalks lemongrass, bruised and split in half
2 red chillies, whole or chopped (optional)
Fresh coriander, to garnish
Lime wedges, to serve
In a large pot or wok, sauté the finely diced onion until translucent. Add the ginger, garlic and NOMU Oriental Rub and continue cooking, stirring constantly for a further 3 minutes. Turn up the heat and add the wine and the fish sauce.
Once bubbling, toss in the mussels, pop the lid on and leave for 10 minutes or until the mussels have all opened. Ensure that the lid is tight fitting so that none of the steam escapes and give the wok a good shake every few minutes so that the mussels cook evenly. Remove the mussels with a slotted spoon and set aside.
Add the coconut cream to the wok along with the lemongrass and chilli and simmer for 5 minutes. Taste the sauce at this stage. If it needs more salt, add another glug of fish sauce (or soy sauce if preferred). Add the mussels back into the sauce and give it a good toss to make sure they are well coated with the delicious, aromatic sauce.
Garnish with fresh coriander and serve immediately with Jasmine rice and a wedge of lime.
Note: Make sure to discard any mussels that are open before you cook them, especially if they remain open after tapping on the shell. This indicates that they are no longer alive and therefore no longer fresh. In the same vein, also discard any mussels that have not opened during cooking.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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