Ingredients Jump to Instructions ↓

  1. 3/4 cup (180ml) dry white wine

  2. teaspoon saffron strands

  3. 1 tablespoon fish sauce

  4. 2 teaspoons finely grated lime rind

  5. 2 1/5kg medium black mussels

  6. 1 tablespoon peanut oil

  7. 1 tablespoon coarsely grated fresh ginger

  8. 2 cloves garlic, crushed

  9. 3 fresh red chillies, seeded, sliced thinly

  10. 2 cups loosely packed fresh coriander leaves

  11. NOTE: This recipe is best made close to serving.

Instructions Jump to Ingredients ↑

  1. Heat the wine in a small saucepan until hot. Add saffron, sauce and rind; remove from heat and stand, covered, for about 20 minutes.

  2. Meanwhile, scrub the mussels and pull away the beards.

  3. Heat the oil in a large saucepan, add ginger, garlic and chillies; cook, stirring, until fragrant. Add the wine mixture and mussels; then simmer, covered, for about 5 minutes or until mussels open. Discard any mussels that don't open. Stir in half of the coriander.

  4. Spoon the mussels and broth into large serving bowls and then sprinkle with the remaining coriander.

  5. Not suitable to freeze. Not suitable to microwave.

  6. Photography by Alan Benson.


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