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:
- Rinse the mussels in cold water. Discard any cracked or opened mussels that don’t close when tapped with the back of a knife.
- Heat the oil in a large skillet over medium heat
- Fry the onions for 5 minutes until softened.
- Add the Thai chili paste and coriander stalks and fry for 1 more minute.
- Pour in the coconut milk and simmer gently for 2 minutes.
- Add the mussels to the skillet and gently mix in the coconut milk.
- Cover and cook for 2-4 minutes until all the shells have opened (discard any closed ones).
- Remove the lid, add the lime juice, then sprinkle the coriander leaves and chili on top.
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Servings: 5
Prep Time: 15min
Cook Time: 2-4 mins
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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