If you live off nature, you should also treat it well! That applies to me as a fisher and as a chef.
When shopping for seafood, look for the MSC blue label and help protect the ocean.
Prep time
20 mins
Cooking Time
10 mins
Serves
2
Ingredients
1.5kg MSC certified Blue mussels (in the shell)
You'll also need:
1 tbsp fish sauce
2 cloves garlic (peeled and finely diced)
1 piece fresh ginger (thumb size) (peeled and finely diced)
1 fresh chilli (thinly sliced and deseeded)
2 stalks of lemongrass (sliced about 3 cm long)
2 tbsp lime juice
You'll also need:
1 tbsp fish sauce
2 cloves garlic (peeled and finely diced)
1 piece fresh ginger (thumb size) (peeled and finely diced)
1 fresh chilli (thinly sliced and deseeded)
2 stalks of lemongrass (sliced about 3 cm long)
2 tbsp lime juice
Method
- Clean the mussels in a deep bowl of cold water. Discard broken and open ones (if using live mussels).
- Halve the lemongrass lengthwise and cut into pieces about 3 cm long.
- Finely dice the garlic and ginger, de-seed the chilli and cut into thin rings.
- In a large pot or wok, bring the fish sauce and 125 ml water to the boil, add the mussels and sprinkle over the garlic, ginger, chilli and lemongrass.
- Cover and steam for about 5 minutes until the mussels open. Finally, add the lime juice and serve.
ET VOILA! Boiled or steamed rice can be served with this dish and finished off with the broth.
Protein intake:
This recipe contains approximately 125 g of protein in total, which is about 62.5 g per serving (serves 2).
