Steamed Mussels: Simmer all ingred except mussels for 2 minutes. Add mussels, cover pot and
this is completely optional.
Mussels -- One NOTE: Very important. Rinse
dd more garlic.
Steam mussels until open. Pour sauce over
about 7 minutes. Add the mussels, cover and cook, shaking the
ig enough to handle the mussels on at medium heat. Swirl
oil; immediately dump all the mussels into the pan, tumble them
aucepan then pile in the mussels.
Cover and cook over
Soak mussels in a bowl of fresh
Keep the mussels refrigerated until you're ready
o a simmer. Add the mussels and parsley, cover and steam
Rinse the mussels in a colander under cold
igh heat.
Add the mussels and cilantro and cover the
Scrub the mussels in cold water. Scrape off
Heat oil in heavy large pot over medium heat.
Add onion, carrot and celery and saute until onion is tender, about 10 minutes.
Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes.
Stir in mint, cilantro and chilies.
Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
Transfer mussels and broth to large bowl and serve.
ver high heat.
Add mussels, cover and steam for 2
minutes.
Add the mussels and cook, stirring, for 1
hen tip in the cleaned mussels - give them a good stir
inutes.
Meanwhile, clean the mussels by rinsing them under the
minutes.
Add the mussels and cook, stirring, for 1
Heat wine in a small saucepan until hot.
Add sauce and rind, remove from heat and stand, covered, about 20 minutes.
Meanwhile scrub mussels and pull away the beards.
Heat oil in large saucepan, add ginger, garlic and chilli. Cook, stirring until fragrant.
Add wine mixture and mussels and simmer, covered for about 5 minutes or until mussels open (discard any that do not open).
Stir in half the coriander.
Spoon mussels and broth into large serving bowls, sprinkle with remaining coriander.