Mussels Halong Style

FISH, OCTOPUS, PRAWNS, SCOLLOPS, CRAB, LOBSTER & CRAYFISH
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Nath
Posts: 2095
Joined: Wed Mar 13, 2013 1:15 am
Location: Perth WA

Mussels Halong Style

Post by Nath »

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.

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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.
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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.
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Add mussels and stir, coating the mussels in the aromatics.
Add coconut milk and squeeze in lime.
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Add roughly chopped coriander and sliced spring onion.
Cook approx 5 minutes stirring regularly untill mussels open.

Serve with a crusty baguette.
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Enjoy!
(Bet ya swmbo is regretting going out tonight :D)


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Nath
Nath
Posts: 2095
Joined: Wed Mar 13, 2013 1:15 am
Location: Perth WA

Mussels Halong Style

Post by Nath »

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


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Nath
Nath
Posts: 2095
Joined: Wed Mar 13, 2013 1:15 am
Location: Perth WA

Mussels Halong Style

Post by Nath »

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


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Nath
Tasmaniac65
Posts: 453
Joined: Wed Oct 13, 2010 10:07 pm
Location: "The Shire" Sydney

Re: Mussels Halong Style

Post by Tasmaniac65 »

Mate outstanding dish, well done Mussels done right are just great, cheers
Do you cover to steam or just cook uncovered?
Tas
Nath
Posts: 2095
Joined: Wed Mar 13, 2013 1:15 am
Location: Perth WA

Mussels Halong Style

Post by Nath »

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
Percel
Posts: 458
Joined: Sun Jan 06, 2013 7:53 am
Location: Soap Dish

Re: Mussels Halong Style

Post by Percel »

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

Re: Mussels Halong Style

Post by Gumb »

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

Tas
Agree, and cheap too !
Nath
Posts: 2095
Joined: Wed Mar 13, 2013 1:15 am
Location: Perth WA

Mussels Halong Style

Post by Nath »

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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Nath
Gatsby
Posts: 209
Joined: Sat Sep 03, 2011 11:40 am
Location: Parramatta - Where the eels are

Re: Mussels Halong Style

Post by Gatsby »

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
Posts: 1278
Joined: Sun Dec 05, 2010 5:51 pm
Location: Smokefireandfood.com

Re: Mussels Halong Style

Post by beachbums »

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
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: Mussels Halong Style

Post by urbangriller »

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
Common Sense is so rare these days it should be a Super Power!
urbangriller
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: Mussels Halong Style

Post by urbangriller »

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
Common Sense is so rare these days it should be a Super Power!
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