Tom Yum Mussels
Serves 4
Ingredients
1 large red onion – diced
1 thumb ginger – finely chopped
4 garlic cloves – roughly chopped
½ cup white wine
3 tbsp tom yum paste
1 punnet of cherry tomatoes – halved
1 can of coconut milk
1 cup of coriander – roughly chopped
2kg Greenshell whole mussels
Zest and juice of one large lime
To serve: A loaf of garlic bread
Instructions
The Sanford mussels are pre washed and prepped, however if there are any mussels with residual grit you will find these will easily pull out.
Fry the onion, ginger and garlic in a large saucepan with a good glug of oil. Let it simmer away for a few minutes until they start to soften, stirring occasionally.
Add the wine to the pot, stir then let is simmer until the liquid is absorbed.
Add the Tom Yum paste, stirring well. Simmer for a minute until fragrant. Add the tomatoes and coconut milk. Fill the empty coconut milk pan to half way with water, swish it around and then add this to the sauce.
Sprinkle half the coriander int the pot. Turning the heat up bring the sauce to a boil.
Add the mussels to the sauce. Place the lid on and cook for about 3 minutes until the mussel shells have just opened. (if there are mussels that haven’t opened, make sure to discard them)
Carefully pour the mussels and all of the sauce into a large serving bowl, grate over the lime zest, then the lime juice and sprinkle with the remaining coriander.
Serve with some toasted garlic bread and enjoy.
