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 under cold running water, removing any beards. Cut the onion into thin rings, slice the garlic thinly, and dice the tomatoes.
2. Heat oil in the wok over medium-high heat. Add the onion, ginger puree, and garlic. Fry for 2-3 minutes, stirring occasionally, until golden and fragrant.
3. Pour in the white wine to deglaze the wok, scraping the bottom to release any browned bits.
4. Add the diced tomatoes, coriander, turmeric, and chili paste. Cook for 3-4 minutes, stirring constantly.
5. Stir in the fish stock or court bouillon and bring to a boil over medium-high heat.
6. Reduce the heat to medium, add the mussels, and cover with a lid. Cook for 5-10 minutes until the mussels open. Discard any that remain closed.
7. Using a slotted spoon, transfer the mussels to a serving dish. When cool enough to handle, remove the empty shell half from each mussel using gloves as they are still hot.
8. Season the cooking sauce with freshly ground pepper to taste.
9. Arrange the mussels on plates and pour the sauce over them. Serve with white bread and white wine.