Mussels Halong Style
Mussels Halong Style
Ingredients:
Thumb sized piece of ginger - peeled
1 large garlic clove
3 coriander roots
1 long red chilli - sliced
1/4 red onion finely minced
1 lime - halved
1 handful corriander leaves roughly chopped
3 spring onions sliced diagonally.
1 small tin of coconut milk
1kg fresh mussels cleaned
2 tbsp neutral oil (I used grape seed)
Coriander and chilli to garnish.
Crush to a paste garlic, chilli, ginger and coriander roots in a mortar and pestle, add a little salt to help form the paste. Add minced onion and stir.
Heat oil in wok over charcoal fueled wok burner (high heat)
Add the paste and onion mixture, stir approx 1 min or until very fragrant.
Add mussels and stir, coating the mussels in the aromatics.
Add coconut milk and squeeze in lime.
Add roughly chopped coriander and sliced spring onion.
Cook approx 5 minutes stirring regularly untill mussels open.
Serve with a crusty baguette.
Enjoy!
(Bet ya swmbo is regretting going out tonight )
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Thumb sized piece of ginger - peeled
1 large garlic clove
3 coriander roots
1 long red chilli - sliced
1/4 red onion finely minced
1 lime - halved
1 handful corriander leaves roughly chopped
3 spring onions sliced diagonally.
1 small tin of coconut milk
1kg fresh mussels cleaned
2 tbsp neutral oil (I used grape seed)
Coriander and chilli to garnish.
Crush to a paste garlic, chilli, ginger and coriander roots in a mortar and pestle, add a little salt to help form the paste. Add minced onion and stir.
Heat oil in wok over charcoal fueled wok burner (high heat)
Add the paste and onion mixture, stir approx 1 min or until very fragrant.
Add mussels and stir, coating the mussels in the aromatics.
Add coconut milk and squeeze in lime.
Add roughly chopped coriander and sliced spring onion.
Cook approx 5 minutes stirring regularly untill mussels open.
Serve with a crusty baguette.
Enjoy!
(Bet ya swmbo is regretting going out tonight )
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Nath
Mussels Halong Style
I forgot to add some fish sauce at the end of this! Usually do, and balances out the liqueur.
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Nath
Mussels Halong Style
Also was super impressed with the quality and freshness of these garden island mussels
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Nath
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Re: Mussels Halong Style
Mate outstanding dish, well done Mussels done right are just great, cheers
Do you cover to steam or just cook uncovered?
Tas
Do you cover to steam or just cook uncovered?
Tas
Mussels Halong Style
Cheers, yer I just upturned the large metal bowl I had them in over the top of the wok for a couple of minutes only, helps to steam them through constant stirring helps if you don't have a lid though:)
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Nath
Re: Mussels Halong Style
Love your variety, you really do cook some exciting food, this one I will do.
Re: Mussels Halong Style
Agree, and cheap too !Tasmaniac65 wrote:Mate outstanding dish, well done Mussels done right are just great, cheers
Tas
Mussels Halong Style
Yep, I paid a bit of a premium for these ones though. $10kg. Along side them where greenlip nz mussels for $7.99kg, but they didn't look at all as fresh.Gumb wrote:Agree, and cheap too !Tasmaniac65 wrote:Mate outstanding dish, well done Mussels done right are just great, cheers
Tas
The ones I bought were all still very active, and nice sized meat so I didn't mind paying the extra
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Nath
Re: Mussels Halong Style
Hi,
Looking for some help with this one.
I cooked it tonight with some mods - 2 kgs mussels 'cause that's the packet size from Costco - adjusted quantities to suit.
However it came out so salty.
I added a little salt a grind or two to the garlic/onion mix but no other - so I assume it came from the mussles.
It was nice but the salt was over powering.
Help please?
Cheers
Looking for some help with this one.
I cooked it tonight with some mods - 2 kgs mussels 'cause that's the packet size from Costco - adjusted quantities to suit.
However it came out so salty.
I added a little salt a grind or two to the garlic/onion mix but no other - so I assume it came from the mussles.
It was nice but the salt was over powering.
Help please?
Cheers
Re: Mussels Halong Style
Probably the salt water in the Mussel shells. When they close they trap saltwater inside and when you cook them they open and release the water. As you cook them in the high heat of the wok the water evaporates and leaves you with the salts.
EDIT.... just thinking, was it the mussels themselves or the liquor that was salty?
Cheers, Wayne
EDIT.... just thinking, was it the mussels themselves or the liquor that was salty?
Cheers, Wayne
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- Posts: 9453
- Joined: Sun Sep 14, 2008 8:46 pm
- Location: Perth WA
Re: Mussels Halong Style
All mussels imported into Australia must be Cooked...so NZ greenlip will never be fresh.Busio90 wrote:Yep, I paid a bit of a premium for these ones though. $10kg. Along side them where greenlip nz mussels for $7.99kg, but they didn't look at all as fresh.Gumb wrote:Agree, and cheap too !Tasmaniac65 wrote:Mate outstanding dish, well done Mussels done right are just great, cheers
Tas
The ones I bought were all still very active, and nice sized meat so I didn't mind paying the extra
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Chris
Common Sense is so rare these days it should be a Super Power!
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- Posts: 9453
- Joined: Sun Sep 14, 2008 8:46 pm
- Location: Perth WA
Re: Mussels Halong Style
Yep, that'll be the seawater trapped in the Mussels, ......cook them till they just open then tip that water out, add some white wine, sake or chinese cooking wine to the wok and keep going!Gatsby wrote:Hi,
Looking for some help with this one.
I cooked it tonight with some mods - 2 kgs mussels 'cause that's the packet size from Costco - adjusted quantities to suit.
However it came out so salty.
I added a little salt a grind or two to the garlic/onion mix but no other - so I assume it came from the mussles.
It was nice but the salt was over powering.
Help please?
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!