Spiced mussels in broth
Mussels are every bit as tasty as oysters, and a fraction of the price. They also have the flavour and texture to stand up to a bit of spicy treatment, as in this curried mussel stew.
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INGREDIENTS:
1 onion, peeled and finely chopped
1 celery stalk, trimmed and finely chopped
1 tablespoon groundnut or sunflower oil or butter
2 tablespoon mild, medium or hot curry paste, to taste
2 kg/4 lbs mussels, tightly closed mussels, scrubbed and bearded
300 ml/1/2 pint beer or coconut milk
1 to 2 tablespoons fresh coriander leaves
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PREPARATION:
1. Fry the onion and celery in the fat until soft, and then stir in the curry paste, and cook for a further 5 minutes.
2. Add the mussels and liquid, cover with a tight-fitting lid, and steam for about 5 minutes to open all the mussels.
3. Shake from time to time to make sure they are well-coated with the spice mixture and coconut. Discard any mussels that haven?t opened.
4. Serve in soup bowls with plenty of warm bread. Nan or chappatis are, of course, ideal with this.
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PREP/COOK
INFORMATION:
Prep time:
5 minutes
Cook time:
20 minutes
Serves: 2
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Source: Frances Bissell
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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