Mussels with Ginger, Chilli & Coconut Cream
The perfect compliment to fresh New Zealand seafood, add a delicious oriental zing to your steamed mussels with Gregg's Chilli and Ginger.
How to Cook
- Heat the oil in a large saucepan over medium heat. Add the Gregg's Crushed Garlic, Gregg's Crushed Ginger and Gregg's Crushed Chilli and cook, stirring for 1 minute or until fragrant.
- Add the lime or lemon zest, coconut cream or milk and fish sauce. Bring to the boil, stirring.
- Add the mussels. Cover the pan and cook over medium high heat for 4 to 5 minutes or until the mussels have opened. Shake the pan occasionally. Discard any unopened mussels.
- Divide the mussels between serving bowls, spoon over some of the coconut broth and garnish with coriander leaves.
- Serve with crusty bread.
2 tsp oil
1 tsp Gregg's Crushed Garlic
1 tsp Gregg's Crushed Ginger
1 tsp Gregg's Crushed Chilli
½ tsp finely grated lemon or lime zest
¾ cup coconut cream or coconut milk
2 tsp fish sauce
24 mussels in the shell, beards removed
¼ cup chopped coriander