Mussels with ginger, garlic and chillies Kerang tumis dengan cili

Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Course: Entree, Lunch
Cooking method: boil/steam
Season: All year round
Special options: Lactose free

Recipe best made just before serving. Not suitable to freeze or microwave.

600g small mussels
2 tablespoons vegetable oil
6 green shallots, chopped
1 tablespoon grated fresh ginger
3 cloves garlic, crushed
2 small fresh red chillies, finely chopped
1 teaspoon white soy bean paste
½ teaspoon sugar


Scrub mussels, remove beards. Soak mussels in cold water 15 minutes; drain.

Heat oil in pan, add shallots, ginger, garlic and chillies, cook, stirring, 1 minute. Add soy bean paste, stir until dissolved.

Add mussels, simmer, covered, about 3 minutes or until mussels are open.

Using a slotted spoon, remove mussels from pan. Add sugar to pan, simmer 1 minute. Serve sauce over mussels.

Serves 4.

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