HALF SHELL MUSSELS WITH CHILI, COCONUT & GINGER

SERVES 2

INGREDIENTS

Chili, Coconut & Ginger Sauce

• 1 tbsp coconut oil

• 2 cloves of garlic

• 1 tbsp. finely chopped ginger

• 1 red chili, deseeded and finely chopped

• 1 kafir lime leaf, finely shredded

• 250ml of good quality coconut cream

• 3 tbsp. kecap manis

• 3 tbsp. chili sauce

• Fish sauce to taste

• Juice of half a lime

  For the Mussels

• 16 Kono Half Shell Mussels, defrosted

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METHOD

For the Chili, Coconut & Ginger Sauce

1. Heat a small saucepan over medium heat and add the coconut oil. When the oil has melted, fry off the garlic, ginger, chili and kafir lime leaf until aromatic.

2. Carefully add the coconut cream (it may spit), kecap manis and sweet chili sauce.

3. Reduce the heat to a simmer and allow the sauce to cook for 10 minutes or until slightly thickened.

4. Add the fish sauce and lime juice to taste. You want the sauce to be sweet, salty and sour.

For the Mussels:

1. To cook the mussels, heat a medium size saucepan with 1/3 cup water over medium to high heat.

2. Once the water is simmering and beginning to steam, add the mussels and cover.

3. Steam for 3-5 minutes. Remove the mussels from the pot and reserve ¼ cup of the liquid and add this to your coconut sauce for extra flavour.

To Serve:

• Fresh coriander to serve

• Half red chili finely sliced

Arrange the mussels in a bowl and pour over the sauce, garnish with fresh coriander leaves and sliced chilies.

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Match with a glass of Kono Sauvignon Blanc