Mussels Halong Style

Nath · Post by **Nath** » Fri Mar 28, 2014 10:17 pm

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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Nath · Post by **Nath** » Fri Mar 28, 2014 10:22 pm

I forgot to add some fish sauce at the end of this! Usually do, and balances out the liqueur.

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Nath · Post by **Nath** » Fri Mar 28, 2014 10:22 pm

Also was super impressed with the quality and freshness of these garden island mussels

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Tasmaniac65 · Post by **Tasmaniac65** » Mon Mar 31, 2014 10:04 pm

Mate outstanding dish, well done Mussels done right are just great, cheers
Do you cover to steam or just cook uncovered?
Tas

Nath · Post by **Nath** » Mon Mar 31, 2014 10:16 pm

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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Percel · Post by **Percel** » Tue Apr 01, 2014 9:05 am

Love your variety, you really do cook some exciting food, this one I will do.

Gumb · Post by **Gumb** » Tue Apr 01, 2014 5:50 pm

Tasmaniac65 wrote:Mate outstanding dish, well done Mussels done right are just great, cheers

Tas

Agree, and cheap too !

Nath · Post by **Nath** » Tue Apr 01, 2014 7:15 pm

Gumb wrote:
Tasmaniac65 wrote:Mate outstanding dish, well done Mussels done right are just great, cheers

Tas
Agree, and cheap too !

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.
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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Gatsby · Post by **Gatsby** » Sun Jul 06, 2014 8:01 pm

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

beachbums · Post by **beachbums** » Sun Jul 06, 2014 8:26 pm

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

urbangriller · Post by **urbangriller** » Mon Jul 07, 2014 12:31 pm

Busio90 wrote:
Gumb wrote:
Tasmaniac65 wrote:Mate outstanding dish, well done Mussels done right are just great, cheers

Tas
Agree, and cheap too !
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.
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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All mussels imported into Australia must be Cooked...so NZ greenlip will never be fresh.

Chris

urbangriller · Post by **urbangriller** » Mon Jul 07, 2014 12:33 pm

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

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!

Chris

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