Rory’s Delicious Mussels with Spices and Coconut
This is a great recipe in that most of the work can be done early in the day or even the day before.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
72 mussels or 700g (1 1/2lbs) monkfish in neat collops
A 2.5cm (1 inch) piece of fresh ginger, peeled and chopped
8 cloves of peeled garlic
110ml (4fl oz) of water
4 tablespoons of vegetable oil
200g (7oz) onion, peeled and chopped
1-2 fresh chilies, sliced into fine rounds
1/2 teaspoon of turmeric
2 teaspoons of ground cumin
1 1/2 tins (600ml/1 pint) of coconut milk
Salt
Fresh coriander leaves
Method
Wash the mussels, removing any loose beards. Put the ginger, garlic and water into a blender and blend to a smooth purée.
Heat the oil in a large pot and add the onions. Cook until translucent.
Add the ginger and garlic purée, chillies, turmeric and cumin. Stir and cook for a minute.
Add the coconut milk and a pinch of salt and bring to a boil. This broth can now be put aside for later.
When you want to serve the dish, put the mussels into the pan with the broth. Cover and place on a moderate heat and allow to come to the boil. Shake the pan occasionally and cook for approx. 6 minutes.
Check to see that all the mussels have popped open. Serve immediately with lots of fresh coriander leaves.
If using monkfish, bring the broth to the boil and add the collops of monkfish. If using any of the other suggested fish, cut into 5cm (2 inch) pieces.
Cover and simmer gently for approximately 5 minutes or until the fish is just cooked. It will no longer look opaque but will have a white and creamy appearance.
Serve in deep bowls garnished with coriander leaves.
