Oriental Mussels with Chunky Chips
If you like seafood, you'll love this steamed mussels recipe. The white wine and garlic cooking liquor is given an oriental twist with a dash of Kikkoman soy
- Preparation Time20 mins
- Cooking Time30 mins
Nutrition per serving
- Energy841 Kcals
- 2 large baking potatoes
- 1 tbsp olive oil
- 500g fresh mussels
- 1 shallots, finely chopped
- 1 garlic cloves crushed
- 1 tsp chopped fresh ginger
- 1/2 red chilli, de-seeded and finely chopped
- 15g butter
- 2 tbsp Kikkoman Soy Sauce
- 50ml white wine
- 1 level tsp brown sugar
- Juice of 1/2 lime
- Small handful chopped coriander
Pre-heat the oven to 200°C / Gas 6.
Top and tail the potatoes and slice into chunky chip shapes. Place the potatoes into a pan of cold water bring to the boil.
Simmer for 2 minutes then drain into a colander. Pop the potatoes onto an oven tray. Drizzle over the olive oil and cook in the oven for 20 minutes, turning every so often until crispy.
Meanwhile, scrub the mussels in cold water and discard any that are open. Heat a large frying pan with the butter and gently fry the shallots, ginger, chilli and garlic for 2 minutes) making sure not to brown, then add the white wine, soy sauce and sugar. Bring to the boil before adding the mussels. Cover with a lid and cook until the mussels begin to open (roughly 5 minutes).
Finish with a squeeze of lime juice, coriander and serve alongside the chunky chips. The beauty of this dish is to dip the chips into the sauce.