New Zealand’s mussel with Thai spicy sauce

Posted on Posted in Appetizers, British

Thai Mussels

Ingredients

15 New Zealand Greenshell Mussels (half shell)
50gm Carrot – julienne
50gm Mung Bean Sprouts
50gm Red Capsicum – julienne
20gm Peanuts – rough chopped
20gm Spring Onions – julienne
15gm Dried Banana Chips – rough chopped
15 Young Small Lettuce Leaves (small boat shape)

Dressing

½ Red Chilli (medium heat) – chopped
½ Garlic Small Clove – chopped
1tsp Fresh Ginger – fine grated
5 Fresh Coriander Leaves & Stem
20mls Light Soy Sauce
20gm Palm Sugar (if unavailable use brown sugar)
1tsp Nam Pla (Thai Fish Sauce)
1 Lime – juice only

Method

Steam the mussels until just cooked, set aside & allow to cool.
Mix all other ingredients except the lettuce & mussels in a bowl.
Place the mixture into individual lettuce leaves so that the lettuce cradles the mixture making it easy to pickup as a wrap, place the whole mussel on top & lightly dress with the dressing.
Can be garnished with more fresh coriander & a small jug of any left over dressing. The mussel shell can also act as a natural cradle to support the mussel lettuce parcel.

Method – Dressing

Mix chilli, garlic, ginger & coriander & using a mortar and pestle or blender, crush until you have a rough paste. (Alternatively, chop all as finely as possible.)
Add sugar in small amounts until dissolved.
Add fish sauce and lime juice to taste.

Enjoy.

 

New Zealand’s mussel with Thai spicy sauce

Ingredients

  • 15 New Zealand Greenshell Mussels (half shell)
  • 50gm Carrot – julienne
  • 50gm Mung Bean Sprouts
  • 50gm Red Capsicum – julienne
  • 20gm Peanuts – rough chopped
  • 20gm Spring Onions – julienne
  • 15gm Dried Banana Chips – rough chopped
  • 15 Young Small Lettuce Leaves (small boat shape)
  • Dressing
  • ½ Red Chilli (medium heat) – chopped
  • ½ Garlic Small Clove – chopped
  • 1tsp Fresh Ginger – fine grated
  • 5 Fresh Coriander Leaves & Stem
  • 20mls Light Soy Sauce
  • 20gm Palm Sugar (if unavailable use brown sugar)
  • 1tsp Nam Pla (Thai Fish Sauce)
  • 1 Lime – juice only

Instructions

  • Steam the mussels until just cooked, set aside & allow to cool.
  • Mix all other ingredients except the lettuce & mussels in a bowl.
  • Place the mixture into individual lettuce leaves so that the lettuce cradles the mixture making it easy to pickup as a wrap, place the whole mussel on top & lightly dress with the dressing.
  • Can be garnished with more fresh coriander & a small jug of any left over dressing. The mussel shell can also act as a natural cradle to support the mussel lettuce parcel.
  • Method – Dressing
  • Mix chilli, garlic, ginger & coriander & using a mortar and pestle or blender, crush until you have a rough paste. (Alternatively, chop all as finely as possible.)
  • Add sugar in small amounts until dissolved.
  • Add fish sauce and lime juice to taste.
http://good-cooking.co.uk/new-zealands-mussel-with-thai-spicy-sauce/

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