Fish and Shellfish Recipes - Aromatic Mussels with Chili Recipe

Ingredients

• 600ml/1 pint/2 1/2 cups chicken

• stock or beer, or a mixture of the two

• 1 fresh red chili, seeded and chopped

• 2 shallots, finely chopped

• 3 lemon grass stalks, finely chopped

• 1 bunch ginger or basil leaves

• 1 kg/2 1/4lb fresh mussels, cleaned and bearded

• salt and ground black pepper

Serves 4

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Method:

1. Pour the stock or beer into a deep pan. Add the chili, shallots, lemon grass and most of the ginger or basil leaves, retaining a few leaves for the garnish.

2. Bring to the boil. Cover and simmer for 10-15 minutes, then season to taste.

3. Check the mussels and discard any that are tightly closed or which fail to close when tapped on the work surface. Any mussels with damaged shells should also be discarded.

4. Add the remaining mussels to the stock. Stir well, cover and cook for 2 minutes, or until the mussels have opened.

5. Discard any that remain closed. Ladle the mussels and cooking liquid into individual bowls.

Note: This dish is a version of the French classic, moules mariniere, with the mussels being steamed open in a herb-infused stock with lemon grass and chili instead of wine and parsley. The treatment also works with clams and snails.

Cook's Tips: Any mussels that will not close before cooking may be dead, and therefore rotten. Tightly-closed shells tend to signify the  same - generally, these are the ones that will not open upon contact with the steam and should therefore also be discarded... Aromatic ginger leaves are hard to find outside Asia. If you can't find them, basil or coriander (cilantro) will work well.