Name: Clarissa Feildel’s Asian-style mussels will be your new favourite dinner party dish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 bunch coriander, roots intact; 2 Tbsp peanut oil; 1 stalk lemongrass, white part only, finely chopped; 1 long green chilli, thinly sliced; 1 long red chilli, thinly sliced; 2 eschalots, thinly sliced; 4 cloves garlic, thinly sliced; 3cm-piece ginger, cut into matchsticks; 2kg black mussels, scrubbed, beards removed; 400g can chopped tomatoes; 270ml can coconut milk; Warm roti, to serve (see Cook’s tips)

Clarissa Feildel’s Asian-style mussels will be your new favourite dinner party dish

With a homemade roti.

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Serves 4

Prep

15M

Cook

10M

Total

25M

Cooking mussels seems like a challenge, but Clarissa is here to show you just how easy they can be.

Using aromatics like lemongrass and creamy coconut milk, her version involves all the yummiest Asian flavours, which complement the mussels perfectly. This dish smells so good, you’ll be salivating all through the cooking process.

Ingredients

1/2 bunch coriander, roots intact

2 Tbsp peanut oil

1 stalk lemongrass, white part only, finely chopped

1 long green chilli, thinly sliced

1 long red chilli, thinly sliced

2 eschalots, thinly sliced

4 cloves garlic, thinly sliced

3cm-piece ginger, cut into matchsticks

2kg black mussels, scrubbed, beards removed

400g can chopped tomatoes

270ml can coconut milk

Warm roti, to serve (see Cook’s tips)

Method

Step 1

Scrape coriander roots and chop, reserving sprigs for garnish. Heat oil in a large heavy-based saucepan or stock pot on medium-high. Add lemongrass, chillies, eschalot, garlic, ginger and coriander root and cook, stirring, for 3 minutes.

Step 2

Add the mussels and stir well. Stir in tomato and coconut milk, then cover and bring to the boil. Cook, shaking pan occasionally, for 5 minutes or until mussels open.

Step 3

Top with coriander sprigs and serve with roti.

Cook’s tips

Find ready-made roti in the fridge or freezer section of supermarkets. Heat each side in a non-stick frying pan for 30 seconds before serving.

bowls of asian style mussels with roti on the side

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.