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Hi guys,
I just came
back from the Lake District yesterday where I was visiting two of my best
friends who moved there a while ago, it was such a great, relaxing weekend but it’s
time to get back to reality. I recently posted my Mussels dish to Instagram and
you went crazy for it so I decided to put together a recipe for you. I did use
more of the Posh
Pickles SaVa Tu`o`ng o`t V Relish* as I loved using it in my Vegetarian
Vietnamese Soup but I wanted to try something different. I was going
through my local Morrison’s and stopped at the fish section to pick up some
seabass and saw a huge bag of fresh mussels still in their shells and that’s
when I knew what I wanted to do with this relish.
Mussels are a
thing of beauty, I adore seafood and eat it as much as I possibly can as its
super healthy and it tastes amazing. You will notice in my recipe that I have
used some of the ingredients that are already in the relish but I always double
up on flavour when I use a premade product as I want to make the dish to sing and
as this was a main meal I really wanted it to pack a punch. This recipe serves
two people for a main with some fries or bread or both.
Ingredients
2 x Small
Brown Onions (or 1 large one), finely sliced
2 x Garlic
Cloves, finely sliced
2 Inch Piece
of Fresh Ginger, julienne style
1 x Green
Pepper, finely sliced
1 x Red
Chilli, sliced
1 x Can of
Coconut Milk
Glug of water
to stop it becoming too thick
Soy Sauce
1 Tbsps. Fish
Sauce
1 kg of fresh
mussels (ask fishmonger to clean and prepare them for you)
Zest and juice
of a lime
Method:
Use a large,
deep pot with a lid as you will be steaming the mussels in the sauce once it’s
ready.
To a large pot
add some olive oil and finely sliced onions. Allow to cook out on a medium/high
heat until nicely coloured.
Add the relish
to onions and leave to cook out for a few minutes to awaken the flavours.
Add in garlic,
ginger, peppers, red chilli and coconut milk. Give it all a good stir to make
sure it’s mixed.
Leave for a
few minutes before adding fish sauce, lime zest & soy sauce. I added the
water at this stage too as it was looking a little thick, I also added in a
small amount of garlic puree as I am a garlic fiend but you can skip this step
if you are not as keen on it.
Leave the
sauce to cook out for 10 minutes to let all the flavours infuse, give a stir
and then add in your mussels and lime juice.
Put a lid on
top or something to cover the pot as you want the mussels to steam. I left mine
for 4 minutes as the shells were open. Discard any that are still closed.
Fill a
bowl with your delicious mussels, throw over some coriander (if you want to make it even prettier)
and serve with some crusty bread.
You will
notice that I didn’t add any additional salt or pepper as I felt mines was
alright on the seasoning front as I had the fish sauce, soy sauce and the
mussels which are pretty salty without adding more and overpowering the
delicate mussels. As the mussels begin to open they infuse the sauce with the
flavour of the sea so when you dig into your sauce it will taste a little
different but even better, trust me.
Both Liam and
I devoured ours as soon as it was served and he doesn’t even like seafood but
he asked to try something different and wanted something lightly spiced to I
came up with this. I would make this all the time if I could as it was full of
flavour, filled me up and was super easy to make. If you want to give it a go
and need to get your hands on the amazing Posh Pickles Relish then click here.
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