Summary

Ingredients

• 500 g mussel (s)
• 3 cloves garlic
• 1 tablespoon ginger puree
• 1 onion (s)
• 4 tomato (s) (vine tomatoes)
• 2 teaspoons coriander (freshly chopped or from the glass)
• 2 teaspoons chili paste, red
• 0.5 teaspoon ½ turmeric
• 100 ml white wine
• 250 ml fish stock or court bouillon
• Pepper, freshly ground
• Oil, for frying

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Instructions

1. Clean the mussels, cut the onion into thin rings, cut the garlic cloves into thin slices, and dice the tomatoes.
2. Heat the oil (e.g. corn oil) in the wok, fry the onions, ginger and garlic in it. As soon as everything takes color, deglaze with the wine. Add the tomatoes, coriander, turmeric and chili paste and cook for a few minutes, stirring constantly. Stir in the broth, bring to the boil, reduce the heat a little, add the mussels. Cover and cook for 5-10 minutes.
3. Now take the mussels out of the broth with a sieve spoon, throw away unopened ones, remove the shell half from the others without the meat (use gloves because they are hot). If necessary, season the brew (or is already a sauce) with a little pepper.
4. Spread the mussels on the plates and pour the sauce over them.
5. It goes well with white bread and a good wine.