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Chilli Mussels with coriander and tomato sauce


  • 2 kilo mussels,scrubbed and de bearded
  • 2 big tins chopped tomatoes
  • 4 cloves garlic
  • 6 shallots
  • 1/2 tin coconut cream
  • 1 bunch coriander
  • 1 tbspn palm sugar
  • 8 -10 red chillis
  • 500ml chicken stock
  • 2tbspns olive oil


  1. Finely chop chillli garlic and shallots.Add to large pot with the olive oil and fry till fragrant.Add chicken stock palm sugar and mussels
  2. Place lid on pot and steam for 2-3 minutes,or until mussels open.
  3. Add tomatoes and simmer for a further 3 minutes .
  4. Finally add 1/2 a tin of coconut cream,stir and add coriander
  5. Ladel onto large bowls and garnish with lemon wedges and coriander.
  6. Remember not to eat any un opened mussels
  7. Great with crusty italian bread to soak up juices

March 26, 2010 - Posted by | Seafood

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