Manu Feildel's lemongrass, coriander and chervil mussels
serves
2
Manu Feildel's lemongrass, coriander and chervil mussels
Fresh and herby, these mussels pair perfectly with white wine.
Ingredients (10)
- 2 tbs extra virgin olive oil
- 1 bunch coriander, roots washed and trimmed, sprigs reserved
- 3 Asian (red) eschalots, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 lemongrass stalks, bruised
- 2cm piece (10g) ginger, thinly sliced
- 400g can chopped tomatoes
- 400ml pure (thin) cream
- 1kg pot-ready mussels
- Chervil sprigs & torn baguette, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat oil in a deep frypan with a fitted lid over medium heat. Add coriander roots, eschalot, garlic, lemongrass and ginger, and cook, stirring occasionally, for 4 minutes or until eschalot is softened. Add tomatoes and cream, and bring to a simmer. Simmer, stirring occasionally, for 10 minutes or until slightly reduced. Add mussels, cover with a lid and cook, shaking pan occasionally, for 3-4 minutes or until mussels have opened. Discard any mussels that remain closed. Season broth. Scatter with coriander sprigs and chervil, and serve with baguette.
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