In a wide, large saucepan, gently fry the chopped onion or spring onions in the ghee or oil for five minutes, stirring from time to time, then add the garlic, ginger and chilli. Do let me know what you think, post a photo too! Discard shells that did not open. Once boiling, drop in mussels, add enough water to reach the mussels on top of the pot (water would depend on your pot size. Remove beard and clean mussels well with a toothbrush under running water. Turn off heat and cover to cook leaves in residual heat. Sprinkle some fresh ground pepper. Serve and enjoy. Simmer until shells open. Add tomato if desired, I prefer none to keep the sea taste in the soup. Mash in pot. Rinse and scrub mussels under cold water. These recipes are either discovered, invented, copycatted, passed down or passed on. Add mussels, cover, and increase heat to high. Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Stir-fry for a few minutes until the onions have softened. Wash the fresh mussels thoroughly in cold water, discarding any that are cracked or aren’t tightly closed, and pulling out the beards. In a pot, heat oil and sauté the onions, garlic and ginger. Cook until all mussels are open, about 5 minutes. Delicious! Set aside. Total Carbohydrate 24.2 g Gently stir in the lime juice and a little zest, then serve straight away with fresh coriander and lime wedges. Mash in pot. These were dead when they were bought, and unsafe to eat. Straight away stir in the pak choi and tip the mussels in on top. Once boiling, drop in mussels, add enough water to reach the mussels on top of the pot (water would depend on your pot size. Steam for four to five minutes then remove the pan from the heat and take off the lid. You need to be a subscriber to join the conversation. Cover. This can be served as an Entreé too or as a side. , Copyright © Cookpad Inc. All Rights Reserved. 8 %, (such as flat-leaf parsley,chervil,or basil,chopped), Ahoy There! Add tomato if desired, I prefer none to keep the sea taste in the soup. :) Same goes with clams. Prep time: 20 minutes | Cooking time: 15 minutes. In a pot, heat oil and sauté the onions, garlic and ginger. Add spinach or pepper leaves if desired. IG@spottedbyd
 Discard any unopened mussels. We rely on advertising to help fund our award-winning journalism. Season with drops of fish sauce. Remove any scum rising to the top. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard. Stir. (None added in photo) Garnish with chopped green onions. https://www.epicurious.com/recipes/food/views/mussels-with-garlic-butter-1909 A cooking journal of a beach bum, a travel blogger & a weight-conscious Foodie. Pour in the coconut milk, fish sauce and a good pinch of salt and pepper, then pop the lid on and bring almost to the boil. Divide mussels and broth among four bowls. Read our community guidelines in full, A super speedy supper packed with ginger, garlic and chilli, The best Thanksgiving recipes, from cornbread to pumpkin pie, Salmon and spinach risotto with poached egg and herb cream recipe, Braised oxtail with star anise and orange recipe, Radicchio and red onions on white bean purée recipe, Potato, garlic and rocket soup with chilli oil recipe, Red cabbage and smoked mackerel salad recipe, Fennel, orange and cashew nut salad recipe, Lamb and pumpkin salad with mint and chilli recipe, 1 bunch of spring onions or 1 small onion, finely chopped, 3 garlic cloves, finely grated or chopped, 5cm piece fresh ginger, peeled and finely grated or chopped, Pinch of chilli flakes or 1 fresh red chilli, finely chopped, seeds left in if you like heat, 1 tbsp fish sauce, or tamari if you prefer, 500g pak choi (about 4 medium heads), each sliced lengthways into quarters, Zest and juice of 1 lime, plus wedges to serve, Small handful chopped fresh coriander, to serve. Put the lid on. Taste and adjust according to desired saltiness and ginger spiciness- use fish sauce, salt, pepper, drop in chili, if desired, add more ginger if needed. I love the natural sea taste of Mussels in Broth with a little ginger, Filipino style, no need for white wine. In Manila, we eat it with rice, where we wet the rice generously with its soup. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Once onions are translucent, place 1 cup water and bring to a boil. Once onions are translucent, place 1 cup water and bring to a boil. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. In a wide, large saucepan, gently fry the chopped onion or spring onions in the ghee or oil for five minutes, stirring from time to time, then add the garlic, ginger and chilli. Simmer 3 minutes more. Moules Marinières - French Sailor's Mussels. https://www.food.com/recipe/mussels-in-white-wine-and-garlic-13162 Less water = more flavour). If you have a question about this recipe, ask it here to get a reply from the cookpad community.