Sweet Chilli Organic Mussels
Chef Roary MacPherson
Ingredients:
2 kg. fresh mussels in shell
½ cup dry white wine
¼ cup water
1 tablespoon finely chopped fresh ginger
1 tablespoon black peppercorns
210g Sweet Chilli Sauce
½ cup strained cooking liquid
Egg noodles or spaghetti for 4
2 tablespoons chopped fresh coriander
¼ cup roughly chopped roasted peanuts
Directions:
Put the wine, water, ginger and peppercorns into a large saucepan and bring to a boil. Add the mussels all at once, cover and cook over a high heat for 4-5 minutes or until the shells open. Discard any mussels that have not opened. Strain off and reserve the ½ cup of the cooking liquid. Put the Sweet Chilli sauce and the strained cooking liquid into a saucepan and bring to a boil. Cook the egg noodles or spaghetti according to the directions on the packet. Drain and divide among 4 bowls. Place the mussels on top of each bowl, pour over the hot chilli sauce and garnish with chopped coriander and peanuts.
