Mussels are delicious. They’re versatile, easy to prepare and can be eaten on their own or combined with any infusion you can think of. From Asian to Italian to Spanish, Belgian and French, these little morsels are power-packed with vitamins, minerals, antioxidants and omega fatty acids, and they pack a flavour punch right up there with the best seafood delicacies.
Many think cooking seafood is messy and difficult; however, mussels are one of the simplest foods to prepare. The base cooking method, known as the ‘Kinkawooka Way’ takes just a few minutes and only requires a large pot with a lid, a small amount of water and a wooden spoon. That is it!!!!
Open the pack of Kinkawooka Pot Ready Mussels and strain off the water. In a colander, give the mussels a quick rinse under cold water.
Heat a large pot on the stove with approximately 1cm of water. When the water is boiling, add the mussels, cover with a lid and steam them for a couple of minutes, stirring every minute or so until they open. Try to ensure each mussel comes into contact with the heat. This activates the adductor muscle, which helps to make sure they open.
Remove from the heat and strain the water off, keeping some of the liquid in a bowl.
When you have steamed the mussels, put them aside and begin building your sauce.
What you’ll need:
2 cups of cooked rice noodles
1½ tbs laksa paste
1 can coconut milk
1 tbs crushed garlic
¼ cup chopped coriander
½ cup of lemongrass
¼ cup bean sprouts
1 tsp chopped red chilli
2 lime leaves
With the cooked mussels set aside, grab a frying pan or wok.
Using just a splash of vegetable oil, fry the laksa paste, crushed lemongrass and garlic for 3 minutes.
Add the coconut milk and lime leaves and simmer for another 5 minutes.
Add the cooked mussels and cook for another 3-5 minutes, being careful not to overcook the mussels, so they retain their soft texture.
Warm the noodles in the sauce and place them into a serving bowl, adding the bean sprouts.
Remove the mussels from the pot and place them onto the noodles. Pour the soup over and sprinkle with coriander and chopped chilli.
Delicious – and all done in less than 20minutes. This recipe will comfortably feed four people for a tasty and highly nutritious mid-week feed.
What you’ll need
4 tsp of virgin olive oil
4 shallots, roughly chopped
2 garlic cloves, crushed
2 thyme sprigs
3 bay leaves
1 cup of beer
3 tbs finely chopped flat-leaf parsley
70 grams of butter, cubed
When you have steamed the Kinkawooka mussels and drained off the liquid, put the mussels aside.
Heat a large saucepan over very high heat until it is very hot.
Add the olive oil, shallots, garlic, thyme and bay leaves and toss to combine.
Add the beer and cooked mussels, cover with a lid and cook for 3 minutes.
Strain the mussels through a colander and place the liquid into a small saucepan. Return the strained mussels to the large saucepan and cover with a lid to keep warm.
Bring the mussel liquid to a boil and cook for 1 minute. Add the butter and whisk until the butter has melted and the mixture is evenly combined.
Transfer the mussels to a large serving bowl and pour the butter mixture over.
This is big flavour hit and full of vitamins, minerals and antioxidants. The recipe will serve four people and is the perfect Sunday late lunch meal.