Recipe from Mussels by Sergio Herman
When you’re short on time but your stomach can’t wait, this recipe is just the ticket. You’ll have this pot of mussels and sambal on the table in a flash.
2 tablespoons olive oil
1 tablespoon finely chopped shallot
1 tablespoon minced garlic
1 tablespoon minced (peeled) fresh ginger
4 tablespoons finely chopped celery
1 pound (500 grams) mussels
1 makrut lime leaf (available in most Asian supermarkets)
Fine sea salt and freshly ground black pepper
Scant ½ cup (100 ml) white wine
1 ½ tablespoons sambal manis (Indonesian sweet chili
condiment; available in most Asian supermarkets or in the
Asian food section of some supermarkets)
1 tablespoon salted butter
Grated zest and juice of 1 lime
2 tablespoons finely chopped flat-leaf parsley
Heat the olive oil in a pan over medium heat. Add the shallot, garlic, ginger, and celery and allow to sweat briefly. When the pan is nice and hot, add the mussels and the makrut lime leaf and season with pepper. Deglaze with the white wine and sambal. Immediately cover the pan for 30 seconds to 1 minute, until all the mussels have opened. Stir in the butter until the sauce has thickened. Finish with the lime zest and juice and the parsley.
0 comments