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Asian mussels

Mussels are incredibly versatile. They are often cooked in beer and wine, but you can add even more flavour when preparing mussels. This spices in this dish really deliver a power packed flavour punch!

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Asian mussels

  • 2 kg mussels
  • 1 onion
  • EAT ME Ginger Product photo
    30 g ginger
  • EAT ME Turmeric product photo
    20 g turmeric
  • 1 clove of garlic
  • 15 g fresh coriander
  • 3 tbsp coconut oil
  • ½ tbsp tomato purée
  • 400 ml coconut milk
  • 1 tbsp cane sugar
  • salt and pepper

Kitchen tools

  • Mussel pan (or large sauce pan)

Preparation method

  1. Rinse the mussels in cold water and remove any broken shells.
  2. Chop the onion, grate the ginger and press the garlic clove. Roughly chop half of the coriander leaves and the stalks (save half of the leaves as a garnish).
  3. Heat the coconut oil in the wok. Stir fry the onion, ginger, turmeric , garlic, coriander on a medium heat for 3 minutes. Season with pepper. Add the tomato purée and fry for another minute. Pour in the coconut milk and 250 ml of water. Bring to the boil, then simmer gently for 6 minutes. Pour the sauce through a sieve, then return to the wok. Season with the cane sugar and salt.
  4. Add the mussels and bring to the boil with the lid on the pan. Let the mussels cook in approx. 6 minutes. Shake the pan regularly. Check if all the shells have opened properly. Finely slice the rest of the coriander and scatter over the mussels. Serve immediately.

Nutrition value per person/bite

950 kcal
53 g
66 g
56 g
35 g
9 g
2 g

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