Mussels In Hot Spicy Sauce Recipes

Ingredients :

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

1. Put chilies in a small bowl.
2. Add 4 tablespoons hot water and soak until slightly softened.
3. Pour into a blender.
4. Add shrimp paste, onion, galangal, coarsely chopped garlic, lemon grass, nuts and paprika.
5. Mix to a paste, adding a little extra water if necessary.
6. In a wok or large sauté pan, heat oil over medium high heat.
7. Add finely chopped garlic and stir until just beginning to brown.
8. Add spice paste and stir for 3 minutes.
9. Pour in 350 ml water and bring to the boil.
10. Add mussels.
11. 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.
12. Serve mussels that remain closed.
13. Serve mussels in deep bowls with cooking juices spooned over.

Serves 4

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