Adys Kitchen - Food Cooking Nutrition For Community and Education

Mussels Two Ways

Asian Style or with Creamy Cider

Mussels Two Ways

Mussels are a fresh and tasty seafood choice, with wide availability across the country. We’ve chosen two different but delicious flavours to give everyone a taste of a classic dish.
Serves 4
Prep time 15 Minutes
Difficulty 1/5

Ingredients

For Asian Style
  • 2kg fresh mussels, (clean, de-bearded)
  • 50g butter
  • 1 pint of fish stock
  •  2 large onions, finely chopped
  • 3 gloves of garlic, finely chopped
  •  Handful of chopped coriander
  • 2/4 coriander stalks, finely chopped
  •  1 tin of coconut milk
  •  1 tsp. of green Thai curry paste
  •  2 stalks lemongrass & 2/3 lime leaves
For Creamy Cider
  • 2kg fresh mussels (clean, de-bearded)
  • 1 tbsp. rapeseed oil
  • 100g streaky bacon, diced
  • 1 white onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 sprigs fresh thyme
  • 300ml dry cider
  • 4 tbsp. crème fraiche
  • 1 tbsp. wholegrain mustard
  • 1 handful flat leaf parsley, chopped

Method

Prepare the Mussels
  • Remove any barnacles and pull away the beard from the mussels.
  • Discard any damaged or open mussels.
For Asian Style
  1. Melt the butter in a large pan with a lid.
  2. Add the garlic, lemongrass and chopped coriander stalks.
  3. Add coconut milk and Thai curry paste mix well and bring to the boil.
  4. Add the cleaned mussels.
  5. Put lid on and turn up heat to steam mussels for five minutes.
  6. Serve mussels into bowls.
  7. Discard any un-opened mussels.
  8. Add chopped coriander to sauce.
  9. Pour over sauce and serve.
For Creamy Cider
  1. In a large saucepan heat the oil and add the onion, garlic and bacon. Cook on a medium heat for 5 minutes until the onions soften.
  2. Add the sprigs of thyme and cider and bring to the boil.
  3. Then add the mussels and cover with a lid. Cook for 4 minutes and remove the thyme.
  4. Add the crème fraiche and mustard and simmer for 1 minute.
  5. Serve into bowls and sprinkle with chopped parsley.
  6. Accompany with hot crusty bread.

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