Blue Mussels Wok Tossed with MAKRUT Lime Leaves, Ginger & Garlic

COMPLIMENTARY RECIPE

"Perhaps the least invasive form of aquaculture is the farming of molluscs. Species such as oysters, scallops and mussels are filter feeders and require pristine waters to thrive. These bivalves filter the phytoplankton and zooplankton from the water and do not need to be artificially fed." - Chef Mark Jensen

SERVES 4, as a starter

INGREDIENTS

1 kg blue mussels
1 tablespoon peanut oil
4 cm piece of young ginger, peeled and finely sliced
2 garlic cloves, finely chopped
2 red Asian shallots, finely sliced
6 Makrut lime leaves, very finely sliced
500 ml vegetable stock
2 ½ tablespoons fish sauce
1 tablespoon sugar
1 tablespoon potato starch
1 large handful or coriander
2 limes, cut into wedges

METHOD

Scrub the mussels under cold running water to remove any dirt or grime. If the hairy beard is attached, pull it off, then rinse again. Discard any broken mussels or open ones that don’t close when tapped on the work surface.

Heat a wok or large frying pan over medium heat. Add the peanut oil, ginger, garlic and Asian shallots and fry them to release the flavours. Add the mussels and lime leaves, tossing well to combine the ingredients. Pour the stock and fish sauce over the mussels and increase the heat, then cover with the lid. Lift the lid occasionally and move the mussels around the wok using a charn or wooden spoon. Remove the mussels as they open and put them in a large bowl.

Once all the mussels have opened and have been removed from the wok (discard any mussels that remain closed), reduce the heat to low and add the sugar; taste the sauce and season with sea salt if necessary.

Mix the potato starch with 1 tablespoon of cold water, then add it to the sauce. Add the coriander, then tip the mussels back into the wok and toss to combine. Spoon the mussels into a large serving bowl and serve with lime wedges on the side.