Asian-style mussels
4 servings
20 minutes
Asian-style mussels are a refined dish of Chinese cuisine where seafood unfolds in the richness of Eastern aromas. This combination of tender mollusk meat, spicy ginger, sweet coconut milk, and tart white wine creates a complex and deep flavor. Tamarind adds a pleasant tanginess, while cream and butter provide a velvety texture. Coriander finishes the composition with a fresh note. Historically, mussel dishes are popular in coastal regions of China where seafood holds an important place in culinary tradition. This dish is perfect for an Eastern-style dinner, especially accompanied by hot chips that add crunch and contrast. Serving in an aromatic sauce makes the mussels particularly appetizing, and their rich flavor fills the meal with exotic motifs.
1
Heat a large skillet and add mussels, finely chopped onion, and grated ginger. Mix well.
- Mussels in shells: 1 kg
- Ginger root: 1 piece
- White onion: 1 head
2
Add white wine, tamarind paste, fish sauce, coconut milk, cream, and butter. Cover and cook until the mussels open.
- Dry white wine: 100 ml
- Tamarind paste: 1 tablespoon
- Fish sauce: 1 tablespoon
- Cream 10%: 150 ml
- Butter: 50 g
- Coconut milk: 100 ml
3
Transfer the mussels to a bowl, discarding any that did not open, and cover with plastic wrap.
4
Pour out some sauce from the pan where the mussels were cooked, leaving enough to cover the back of a spoon.
5
Return the mussels to the pan and add finely chopped coriander. Mix well.
- Fresh cilantro (coriander): 1 bunch
6
Serve immediately in a small bowl with hot chips.