Mussels With Vietnamese Dressing |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I have made this as part of a seafood buffet. The quantities can be easily increased. Ingredients:
1 tablespoon olive oil |
1 brown onion, sliced |
1 carrot, peeled & sliced |
2 garlic cloves, sliced |
500 g mussels, scrubbed & bearded |
1/3 cup white wine |
1/2 lemongrass, stalk very finely chopped |
2 cm piece ginger, peeled, cut into matchsticks |
1 teaspoon lime zest |
1 tablespoon soy sauce |
1 teaspoon sesame oil |
1 teaspoon fish sauce |
1/2 long green chili, finely chopped |
1 garlic clove, crushed |
Directions:
1. Heat oil in a large saucepan over medium heat, add onion, carrot and garlic and cook for 2 minutes or until soft.
2. Add mussels and wine, cover and cook for 5 minutes or until mussels have all opened.
3. Drain mussels, discarding any unopened ones. Split mussels open.
4. For the dressing, place all ingredients in a small bowl and stir to combine.
5. Place mussels in shells on a serving plate, top with a little of the dressing and serve with remaining dressing.
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