Jamie Olivers idea for wok-cooked fragrant mussels
1st August 2011
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Jamie Oliver had this idea while eating mussels in New York. It takes literally minutes to cook and tastes absolutely fabulous.

Serves 4-6

2kg best live mussels

Olive Oil (From The Great Malvern Deli)

2 cloves of garlic

3 sticks of lemon grass, outer leaves removed, finely sliced

2 fresh chillies, red, green or both

3 Tablespoons finely sliced ginger

2 handfuls of fresh corianda, pounded or finely chopped

1 tablespoon sesame seed oil

salt and freshly ground pepper

5 spring onions, finelt sliced

juice of 3 limes

1 x 400ml tin of cocnut oil

Place the mussels with a couple of lugs of olive oil in a large, very hot wok or pot. Shake around and add the rest of the ingredients, apart from the lime juice and coconut milk. Keep turning over until all the mussels have opened - throw away any that remain closed. Squeeze in the lime juice and add the coconut milk. Bring to the boil and serve immediately.


With thanks to Jamie Oliver



About the Author

John C

Member since: 10th July 2012

Dedicated to building TBO Malvern but I still like to find time to play golf, usually on a Friday afternoon.Decorating and gardening is best left to the lovely Mrs Cook!

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