Without a doubt my favourite thing about Melbourne in the summer time is daylight savings. As someone whose winter sunshine consists entirely of office fluorescent lights and the brightness of my computer screen, I use daylight savings to catch up on some much needed Vitamin D.
The Brooding Architect and I like to make the most of the extra sunshine by swapping takeaway in front of the TV for a simple, no fuss home cooked dinner the balcony. This very easy, one pot dish of Ginger & Coriander Mussels fits the bill perfectly, especially when washed down with a cold beer or refreshing G&T.
Ginger & Coriander Mussels
(Serves 2 hungry people)
- 1kg Mussels, scrubbed and debearded (I am very lucky as The Brooding Architect does this job for me!)
- 1 brown onion, finely diced
- Thumb sized piece of ginger, peeled and thinly sliced into match-stick size pieces
- 1-2 red chillies, finely chopped (deseed if you don’t like too much spice)
- 1/2 bunch coriander, roughly chopped
- 3 green shallots, roughly chopped
- 3 cups water
- 3 Tablespoons fish sauce
- 3 Tablespoons oyster sauce
- 1 Tablespoon rice wine vinegar
- 1 teaspoon tomato paste (optional, but adds a lovely colour to the dish)
- 1 teaspoon sugar (I used brown)
- Glug of vegetable oil (I used olive oil)
- Heat the oil in a heavy based saucepan over medium heat. Add the onion, ginger and chilli. Cook for 1 – 2 minutes, stirring regularly, until the onion is soft and the mixture is fragrant.
- Add the water, tomato paste, fish sauce, oyster sauce, rice wine vinegar and sugar to the pan, increase to high heat and bring mixture to the boil uncovered.
- Add mussels to the pan, cover and cook for 2 minutes. Working quickly, add the coriander and green shallots, stir through evenly, cover and cook for a further 2 – 3 minutes, until the mussel shells open. Discard any unopened shells.
- Ladle mussels and sauce into bowls. Serve with steamed rice to mop up the sauce.