This is a mild recipe that is an alternative to traditional chilli mussels.
Instead of a tomato-based chilli sauce, it combines delicate Asian flavours. For people who prefer extra heat add extra chillis. Coriander haters can use flat leaf parsley.
2kg of mussels (cleaned, debearded and drained)
1 stalk of lemongrass chopped finely
2 garlic cloves chopped finely
1 long red chilli, sliced
2 stalks of spring onions
5cm of ginger grated
2 tsp of fish sauce
2 tbsp of cooking sake
150ml of cider (we used Kirin)
1 tbsp brown sugar/grated palm sugar
1 tbsp of clarified butter or peanut oil
Coriander or flat leaf parsley to serve
1 Heat a large cooking pot or wok on high. Quickly fry lemongrass, garlic, ginger, spring onions and chilli in clarified butter or peanut oil.
2 Add mussels to the pot and cover.
3 Combine cider, brown sugar, sake and fish sauce.
4 After five minutes add cider mix to the pot, stir and cover.
5 Mussels should be fully opened within five to 10 minutes.
6 Add mussels and cooking liquor to a large bowl.
7 Sprinkle with coriander (or parsley for coriander haters).
8 Serve with crusty bread.