Click on the item above to learn more.

STEAMED MUSSELS with CHILI & CORIANDER

Make sure you have lots of crusty bread to sop up the juices. An Australian cup is 250ml and a tablespoon is 20ml.

INGREDIENTS:

• 180 ml dry white wine (3/4 cup)
• 1 tablespoon fish sauce
• 2 teaspoons lime rind, finely grated
• 2 kg medium black mussels
• 1 tablespoon peanut oil
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, crushed
• 3 fresh red Thai chili, seeded and thinly sliced
• 2 cups coriander leaves, loosely packed

PREPARATION:

1. Heat wine in a small saucepan until hot.
2. Add sauce and rind; remove from heat and stand, covered, about 20 minutes.
3. Meanwhile scrub mussels and pull away the beards.
4. Heat oil in large saucepan; add ginger, garlic and chili. Cook, stirring until fragrant.
5. Add wine mixture and mussels and simmer, covered for about 5 minutes or until mussels open (discard any that do not open).
6. Stir in half the coriander.
7. Spoon mussels and broth into large serving bowls, sprinkle with remaining coriander.