STEAMED MUSSELS WITH CHILLI AND CORIANDER
Make sure you have lots of crusty bread to sop up the juices. An Australian cup is 250ml and a tablespoon is 20ml. You would find this in the North East of the US.
Provided by Jewelies
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat wine in a small saucepan until hot.
- Add sauce and rind, remove from heat and stand, covered, about 20 minutes.
- Meanwhile scrub mussels and pull away the beards.
- Heat oil in large saucepan, add ginger, garlic and chilli. Cook, stirring until fragrant.
- Add wine mixture and mussels and simmer, covered for about 5 minutes or until mussels open (discard any that do not open).
- Stir in half the coriander.
- Spoon mussels and broth into large serving bowls, sprinkle with remaining coriander.
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Felix Catongo
[email protected]I've made this recipe several times and it's always a hit. The mussels are always cooked perfectly and the broth is delicious. I highly recommend this recipe.
muslima mohamed
[email protected]This recipe was a disaster. The mussels were overcooked and the broth was bland.
Zubair Aziz
[email protected]The mussels were a bit gritty, but the broth was delicious.
rayan Mondol
[email protected]This recipe was easy to follow and the mussels turned out great. The broth was flavorful and the mussels were cooked perfectly. I would definitely make this again.
Phurba Moktan
[email protected]I'm not a fan of seafood, but my husband is. I made this recipe for him and he loved it! He said the mussels were cooked perfectly and the broth was delicious. I'm glad I tried this recipe, even though I didn't eat any of the mussels myself.
Gaming Nimaa
[email protected]This is my new favorite mussel recipe! The mussels were so tender and juicy, and the broth was amazing. I loved the combination of chili and coriander, and the lime really brightened up the dish. I will definitely be making this again and again.
hn klin
[email protected]I had some trouble finding fresh mussels, so I used frozen mussels instead. They worked just fine, but the dish wasn't quite as good as it would have been with fresh mussels.
shaan Hamdard
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. The mussels were cooked perfectly and the broth was flavorful. Next time, I'll use less chili.
THANDOLWETHU DLAMINI
[email protected]I'm not a huge fan of mussels, but I decided to give this recipe a try because it looked so easy. I was pleasantly surprised! The mussels were cooked perfectly and the sauce was delicious. I'll definitely be making this again.
sabbir dk
[email protected]The mussels were plump and juicy, and the broth was flavorful and aromatic. I especially enjoyed the hint of lime in the broth, which really brightened up the dish. I served the mussels with a side of crusty bread to soak up all the delicious broth,
Samantha Adero
[email protected]These steamed mussels were incredibly easy and quick to make, and the flavors were out of this world! The combination of chili and coriander was perfect, and the mussels were cooked to perfection. I'm definitely adding this recipe to my regular rotat