Shellfish has a reputation for being expensive and many people only think to eat mussels when they eat out. Mussels, however, are a surprisingly easy shellfish to cook and prepare, incredibly healthy for you and very economical.
This recipe is from Good Chef Bad Chef.
- 1kg live mussels
- 1 bunch coriander, chopped
- 1 bunch spring onions, chopped
- 1 shallot, shredded
- 1 red chilli, shredded
- 1 green chilli, shredded
- 1 knob ginger, shredded
- 1 tbsp Penang curry paste
- 1 tbsp chilli jam
- ⅓ cup coconut cream
- ⅓ cup chicken stock
- 1 lime, juice
- 1/2 bunch coriander, roughly chopped
- Rinse your mussels under cold water in a colander. Set aside.
- Heat a large wok or saucepan on medium heat. Add olive oil, shallots, chilli, spring onions, ginger, curry paste and chilli jam. Fry for 1-2 minutes until fragrant. Add mussels, coconut milk and stock, then place the lid on and cover for 3-4 minutes or until mussels open.
- Serve in a large bowl and with roughly chopped coriander and steamed rice.
A Great Source of Protein
Did you know that mussels have more protein and iron than a fillet of steak? That’s amazing right? They are also full of omega 3 fatty acids, vitamins A and B12, zinc, iodine, selenium and low in fat. Sometimes known as the ‘chicken’ of seafood, soft but chewy, it has a mild "ocean" flavor with a faintly sweet, mushroom-like undertone that is easily influenced by the foods you prepare it with.
Here at Dawson's we sell Kinkawooka Live Pot Ready Mussels. They come in 1kg packs. Kinkawooka Shellfish is a company run by a 5th generation fisher family, the Puglisi family, that originally hailed from Southern Italy. Kinkawooka Shellfish is located in South Australia and fishes from the cold clean waters of the Great Southern Ocean which is home to some of the finest shellfish in the world. Kinkawooka mussels are renowned for their flavour and high meat yields.
Did you know?
An ancient food source enjoyed by Neanderthals; mussels have been around for some 400 million years. Popular the world over, they are extremely versatile and are great in seafood broths, tossed through pastas, in paellas or simply served on their own. Found all around the globe, you can eat them in any style you can think of - Spanish, Italian, Belgian, American or Thai – like our recipe here.
The recipe we’ve found for you this month says to de-beard the mussels, however the mussels we sell are already cleaned and de-bearded. All you have to do is rinse them in a colander before cooking.
This recipe is served with rice, but it would also go great on top of spaghetti or linguine pasta or on its own with some crusty fresh bread.
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