Name: Asian-flavoured baked mussels
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1.5 kilogram (3 pounds) large black mussels; 9 centimetre (3¾-inch) piece fresh ginger (45g), grated; 2 clove garlic, crushed; 2 kaffir lime leaves, shredded finely; 2 fresh long red chillies, sliced thinly; 2 medium carrots (240g), cut into matchsticks; 2 medium red capsicums (bell peppers) (400g), sliced thinly; 1/3 cup (80ml) water; 1/4 cup (60ml) kecap manis; 1/4 cup (60ml) lime juice; 1 cup (80g) bean sprouts; 1/2 cup loosely packed fresh coriander (cilantro) leaves

Ingredients

1.5 kilogram (3 pounds) large black mussels

9 centimetre (3¾-inch) piece fresh ginger (45g), grated

2 clove garlic, crushed

2 kaffir lime leaves, shredded finely

2 fresh long red chillies, sliced thinly

2 medium carrots (240g), cut into matchsticks

2 medium red capsicums (bell peppers) (400g), sliced thinly

1/3 cup (80ml) water

1/4 cup (60ml) kecap manis

1/4 cup (60ml) lime juice

1 cup (80g) bean sprouts

1/2 cup loosely packed fresh coriander (cilantro) leaves

Method

1.Preheat oven to 220°C/425°F.

2.Scrub mussels; remove beards. Combine mussels in large shallow baking dish with ginger, garlic, lime leaves, chilli, carrot, capsicum, the water, kecap manis and juice.

3.Bake mussels, covered, about 30 minutes or until mussels open (discard any that do not). Serve sprinkled with sprouts and coriander.

Recipe is not suitable to freeze.
Note

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Ingredients

Method

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