Oriental-style mussels

Do you like mussels? We love them at home, so I make them very often and, although we like them prepared in any way, I am always looking for new recipes. The one I bring you today for oriental-style mussels is one of our latest discoveries. And what a discovery!

It is a bit different from the more typical ways of preparing steamed mussels, but I am sure that if you like oriental style food, you will love this recipe because of the incredible touch given by ginger, soy sauce or coriander.

Not to mention the spicy touch provided by the chillies , which you can of course omit if you don't like spicy food, but which in my opinion round out the dish. In any case, you can always reduce the amount of chilli so that it's not too spicy... or increase it, if you're brave!

You can accompany these mussels with a little rice or pasta and thus have a complete dish, or serve them as a snack to share at a summer dinner. But in this case, be careful... they might leave you without any!

Le Creuset Evolution round cocotte , Microplane Zester grater , Le Creuset ceramic ramekins , Pallarès carbon steel knife and Nezumi ceramic plate by Tokyo Design Studio

Ingredients

• 2 Kg of mussels
• 2 cloves of garlic
• 2 long fresh red chillies
• A piece of fresh ginger approximately 5cm
• 2 spring onions
• 1 tablespoon sesame oil
• 50ml soy sauce
• 80ml white wine
• 60ml lime juice
• 2 teaspoons brown sugar
• Fresh cilantro
• 1 lime cut into wedges

Elaboration

1. We start by cleaning the mussels. To do this, we wash them under cold running water, removing the beards and cleaning the shells of any dirt they may have. We must discard any mussels with broken shells.
2. In a bowl or ramekin, mix the soy sauce, white wine, lime juice and sugar and set aside.
3. Using a sharp knife, cut the chilli and spring onion into thin slices. Set aside.
4. Peel the ginger and grate it (the Microplane grater is perfect for this). Set aside.
5. In a mortar, crush the garlic and set aside.
6. Next, heat the Le Creuset cocotte with the tablespoon of sesame oil over medium-low heat and sauté the garlic, chilli, spring onion and ginger until they begin to release their aroma.
7. At this point we add the reserved mixture of soy, wine and lime juice to the cocotte, raise the heat and bring it to a boil.
8. Once it starts to boil, add the mussels, cover with the lid and let it cook for about 4 or 5 minutes, until you see that the mussels are open.
9. We remove the mussels that have not opened.
10. Sprinkle the mussels with cilantro and serve with lime wedges.

Le Creuset Evolution round cocotte , Le Creuset ceramic ramekins , Zester Microplane grater and Pallarès carbon steel knife

Grades

• Some soy sauces are saltier than others, so it's best to taste it first, and if your soy sauce is very salty, you can dilute it a little with water before adding it.