4
2
teaspoons
1
2.5 cm
4
1
6-8
1 teaspoon
4
tablespoons
900 g -
1.3 kg |
dried red
chilies, seeded
shrimp
paste, roasted
small
onion, chopped
piece
fresh galangal
cloves
garlic, 3 coarsely chopped and 1 finely chopped
stalk
lemon grass, sliced
candlenuts
or cashew nuts
paprika
vegetable
oil
live
mussels, cleaned |
Method :
-
Put chilies in a small bowl.
-
Add 4 tablespoons hot water and soak until slightly softened.
-
Pour into a blender.
-
Add shrimp paste, onion, galangal, coarsely chopped garlic,
lemon grass, nuts and paprika.
-
Mix to a paste, adding a little extra water if necessary.
-
In a wok or large sauté pan, heat oil over medium high heat.
-
Add finely chopped garlic and stir until just beginning to
brown.
-
Add spice paste and stir for 3 minutes.
-
Pour in 350 ml water and bring to the boil.
-
Add mussels.
-
Return quickly to boil then cover pan and cook over medium high
heat for 3-5 minutes, shaking the pan halfway through, until all
mussels have opened; discard any mussels that remain closed.
-
Serve mussels that remain closed.
-
Serve mussels in deep bowls with cooking juices spooned over.
Serves 4
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