Mussel Pot
This is a delicious spicy alternative to moules marinieres, which uses the same method of cooking. Make sure you clean the mussels thoroughly, discarding any that remain open after being given a sharp tap.
Method
- Scrub the mussels thoroughly under cold running water, pulling away the beards from the sides of the shells. Discard any that refuse to close when tapped with the back of a knife.
- Trim and shred the spring onions. Pick the coriander leaves from the stalks and set aside. Place the spring onions, ginger, garlic, chilli and coriander stalks in a pot large enough to hold the mussels. Add the white wine and bring to the boil. Simmer for 2 minutes.
- Add the mussels, cover with a tight-fitting lid and cook over moderate heat, shaking the pot occasionally, until the shells open. This will take about 4 to 5 minutes. Turn the mussels into a colander set over a bowl. Discard the coriander stalks any unopened mussels.
- Pour the cooking liquid through a fine sieve back into the pot. Place over low heat and whisk in the butter, a piece at a time. Lastly add the coriander leaves.
- Transfer the mussels to warmed individual dishes and pour over the sauce. Garnish with additional coriander sprigs.