Mussels with ginger, garlic and chillies Kerang tumis dengan cili


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

Mussels with ginger, garlic and chillies Kerang tumis dengan cili Recipe best made just before serving. Not suitable to freeze or microwave.
Recipe best made just before serving. Not suitable to freeze or microwave.
INGREDIENTS

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

METHOD

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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