This is a light main course which can even become more complete if you serve it with plain rice and steamed vegetables. It has an intriguing and mild spicy flavour.
- 250 gr mussels (net weight without the shells: you will need about 1,200 kg of fresh whole mussels)
- 1 tin tomatoes
- 2 garlic cloves, thinly chopped
- 1 tbsp fresh ginger, thinly chopped
- 2 tbsp oil (whatever you like: I used extravirgin olive oil, but feel free to use what you prefer)
- 1 red chilli pepper, thinly sliced
- 4 tbsp coconut milk
- 1 pinch of lemon zests
- chopped fresh coriander to taste
Clean the mussels in cold water and blanch in boiling unsalted water for 1 minute or until opened and cooked halfway through. Drain and discard the shells as well as any mussels that haven’t opened and set aside.
In a heavy-based pan place the oil, ginger, garlic and red chilli pepper and let fry gently.
Add the tomatoes thoroughly chopped by hand and cook for 5 minutes.
Time to add the mussels: stir well and pour the coconut milk.
Scatter with the lemon zests , season with salt to taste and, if you like, the chopped coriander. Serve with steamed vegetables (I used green beans) and/or plain jasmine rice.