Recipe: Darren Gussy from Delissi Restaurant | Photography: Ashlee DeCaires

2kg live mussels
1 tbsp vegetable oil
½ onion
2 cloves of garlic
1 tbsp ginger
1 stalk lemongrass
1 small chilli
1 tin crushed tomatoes
1 tbsp sugar
½ can coconut cream
1 cup seafood stock
50ml fish sauce

Finely chop onion and cook in thick bottomed saucepan on medium heat till transparent. Add crushed garlic and grated ginger. Cook until fragrant. Using only the white end of the lemongrass, bash it with something heavy to bruise it and then finely chop. Add the tomatoes, chopped chilli (or chillis depending on how hot you like it), lemongrass and sugar. Cook for 5 minutes then add stock and fish sauce. Stir together and cook on low for 15-20 minutes. Add coconut cream and more fish sauce as required for seasoning (salt can be used in place of fish sauce). Blend together or leave chunky, your choice. Serve poured over cooked mussels garnished with chopped coriander and good quality bread to soak up all the excess!

To prepare mussels: You will need to first remove the beard by giving it a good tug and clean the shells of barnacles and surface grime using the back of a bread and butter knife. Dispose of mussels with cracked shells or those that appear dead. (Not all mussels that are open are dead, if you place into water and they close back tightly they are fine to use. A dead mussel will also feel lighter than a healthy one.)

Cook mussels by placing directly onto the BBQ for 4 minutes, turning once. Wait for the shells to pop open, then they are ready to eat. Or place in a large pot or pan with about 5cm water or wine in the bottom. Fit a tight lid and cook over a high heat for approx. 5 minutes until all the mussels have opened. Discard any mussel that doesn’t open either by itself or with minimal help from you.

Nourish Magazine - Summer Edition 2017 shoot 2

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