Name: Baked mussels infused with asian flavours
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 kilogram large black mussels; 8 centimetre piece fresh ginger (40 grams), cut into matchsticks; 2 clove garlic, thinly sliced; 3 kaffir lime leaves, finely shredded; 2 fresh long red chillies, thinly sliced; 1 large carrot, cut into matchsticks; 1 large red capsicum, cut into matchsticks; 1/3 cup (80 millilitres) water; 1/3 cup (80 millilitres) kecap manis; 1/3 cup (80 millilitres) lime juice; 1 cup (80 grams) bean sprouts; 2/3 cup loosely packed fresh coriander leaves

Baked mussels infused with asian flavours

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Serves 6

Prep

10M

Cook

20M

Total

30M

Ingredients

2 kilogram large black mussels

8 centimetre piece fresh ginger (40 grams), cut into matchsticks

2 clove garlic, thinly sliced

3 kaffir lime leaves, finely shredded

2 fresh long red chillies, thinly sliced

1 large carrot, cut into matchsticks

1 large red capsicum, cut into matchsticks

1/3 cup (80 millilitres) water

1/3 cup (80 millilitres) kecap manis

1/3 cup (80 millilitres) lime juice

1 cup (80 grams) bean sprouts

2/3 cup loosely packed fresh coriander leaves

Method

1.Preheat oven to 220°C/200°C fan-forced.

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

3.Cook mussels, covered, in oven about 20 minutes or until mussels open (discard any that do not). Stir in sprouts and coriander.

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