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2009 Steamed Mussels with Coconut, Chilli & Coriander

Created by Derry Clarke of l'Ecrivain
Ingredients:
2 tablespoons olive oil
1 red chilli, seeded and finely chopped
1 shallot, finely chopped
600g mussels, cleaned and beards removed
50ml white wine
200ml coconut milk
1 teaspoon chopped fresh coriander, plus extra leaves to garnish
salt and freshly ground black pepper

Method:
  1. Heat the olive oil in a sauté pan with a lid.
  2. Add the chilli and shallot and cook gently for 3 minutes until softened but not coloured.
  3. Add the mussels and white wine, then cover and steam on a high heat for 3-4 minutes until the mussels have opened (discard any that do not).
  4. Tip them into a colander, set over a bowl to collect the cooking liquor.
  5. Cover the mussels to keep warm and set aside.
  6. Reduce the mussel liquid by half and add the coconut milk.
  7. Reduce by half again.
  8. Add the coriander, stirring to combine.
  9. Season to taste.

To serve
  1. Divide the mussles among warmed bowls and spoon over the coconut and coriander broth.
  2. Garnish with coriander leaves to serve.

    Recipe Analysis:

    Servings: 4

    Per 100g
    Per serving: 203.0g
    Energy (kcal)
    66.0
    134.0
    Protein (g)
    3.5
    7.2
    Carbohydrate (g)
    2.4
    4.8
    Sugars (g)
    1.7
    3.5
    Total Fat (g)
    4.3
    8.7
    Saturated Fat (g)
    0.7
    1.3
    Fibre (g)
    0.1
    0.2
    Salt (g)
    0.3
    0.5
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