Newfoundland Organic Blue Mussels Thai-Chili Recipe:

Chef Steve Watson Prepares Certified Organic Newfoundland Blue Mussels

Recipe Details:

Prep: Preheat pan, dice onions, and coriander stalks.

Cooking Directions: 

1. Rinse the mussels in cold water. Discard any cracked  or opened mussels that don’t close when tapped with the back of a knife.
2. Heat the oil in a large skillet over medium heat
3. Fry the onions for 5 minutes until softened.
4. Add the Thai chili paste and coriander stalks and fry for 1 more minute.
5. Pour in the coconut milk and simmer gently for 2 minutes.
6. Add the mussels to the skillet and gently mix in the coconut milk.
7. Cover and cook for 2-4 minutes until all the shells have opened (discard any closed ones).
8. Remove the lid, add the lime juice, then sprinkle the coriander leaves and chili on top.

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Ingredients: 

• 750g NL Mussels
• 1 tbsp Groundnut oil
• 100g Diced onions
• 40g Thai taste red chili paste
• Handful of fresh coriander
• 165ml Coconut milk
• Juice of 1 lime
• 1 Red chili (de-seeded and sliced into strips)
• Crusty bread to serve

 

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