Oriental-style mussels

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

It strays a bit from the more typical ways of preparing steamed mussels, but I'm sure that if you like oriental-style food, this recipe will fascinate you because of the incredible touch that the ginger, the sauce give it soy or coriander.

Not to mention the spiciness that the chillies give it , which of course you can delete if you don't like spiciness, but in my opinion they round off the dish. In any case, you can always reduce the amount of chilli so that it is not too spicy… Or increase it, if you are one of the brave ones!

You can accompany these mussels with a little rice or pasta and thus have a complete dish, or serve it as a snack to share at a summer dinner. Of course, in this case, be careful... don't be left without any!

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

Ingredients

• 2 kg of mussels
• 2 garlic cloves
• 2 fresh long red chillies
• A piece of fresh ginger about 5cm approximately
• 2 spring onions
• 1 tablespoon sesame oil
• 50ml soy sauce
• 80ml of white wine
• 60ml lime juice
• 2 teaspoons of brown sugar
• fresh coriander
• 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 that might be present. We must discard the mussels that have a broken shell.
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 chili pepper and spring onion into thin slices. We booked.
4. Peel the ginger and grate it (the Microplane grater is perfect for this). We booked.
5. In a mortar we crush the garlic and reserve.
6. Then we heat the Le Creuset cocotte with the tablespoon of sesame oil over medium-low heat and fry the garlic, chilli, spring onion and ginger until they begin to give off their aroma
7. At that moment we added to the cocotte the mixture that we had reserved of soy, wine and lime juice, raised the heat and brought it to a boil.
8. Once it starts to boil, add the mussels, cover with the lid and cook for 4 or 5 minutes, until we see that the mussels are open.
9. We remove the mussels that have not opened.
10. Sprinkle the mussels with the coriander and serve accompanied by the 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 thin it out a bit with water before adding it.