Mussels In Ginger Cumin Sauce Recipes

Ingredients :

1 kg mussels in their shells, scraped

2 shallots, chopped

1 bay leaf

90 ml white wine

30 g butter

1 small piece ginger, grated

2.5 ml cumin

1.25 ml turmeric

1/2 green chili pepper, seeded and chopped

juice of 1/2 a lime

140 ml single or light cream

salt and pepper

1. Discard any mussels that are open or have cracked shells.
2. Put mussels into a large, deep pan and sprinkle over 1 shallot.
3. Add the bay leaf and wine.
4. Cover the pan and bring to the boil, shaking the pan.
5. Cook about 3 minutes or until the mussels have opened.
6. Set aside and keep covered.
7. Melt the butter in a saucepan and add the remaining chopped shallot.
8. Soften for 2 minutes and add the ginger, cumin, turmeric and chili pepper.
9. Add the lime juice and strain on the cooking liquid from the mussels.
10. Bring to the boil, stirring occasionally and allow to boil to reduce by half.
11. Pour on the cream and reboil to reduce slightly and thicken.
12. Divide the mussels between 4 serving bowls and pour on the sauce.
13. Sprinkle the parsley over each serving.

Serves 4 - 6

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