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Mussels with sambal butter and fresh herbs

Name: Mussels with sambal butter and fresh herbs
Prep time: PT15-20M
Cook time: PT40-50M
Total time: 55 min
Yield: Serves 4
Ingredients: 2kg sustainable mussels; 100g unsalted butter, diced; 4 banana shallots, halved and finely sliced; 300ml chicken or vegetable stock; 1 quantity sambal (see below); 3 tbsp fish sauce (gluten free if it needs to be); For the sambal; 2 fat garlic cloves, crushed; 25g fresh ginger; 1 lemongrass stalk, thinly sliced; 2-3 red chillies, roughly chopped (leave the seeds in if you like it spicy, remove if not); 2 banana shallots or small onions, diced; 2½ tbsp vegetable oil; ½ tsp table salt; 1 tbsp dark brown soft sugar; 2 tbsp tamarind paste; 150g tomato passata; To serve; 2 fat garlic cloves, crushed; 2 heads spring greens (or leafy spinach), finely sliced; ½ bunch mint, leaves picked; Bunch coriander, leaves picked or roughly chopped; 1 lime, quartered; You’ll also need; Small food processor or nutribullet blender

By: Chantelle Nicholson

Published: 16 Aug 21
Updated: 16 Jan 25

Mussels with sambal butter and fresh herbs

Chantelle Nicholson’s Indonesian-inspired mussels are served in a fragrant sambal butter broth and scattered with lots of fresh herbs. Delicious.

If this dish has given you a taste for sambal, try our stir-fry noodles with sambal and omelette for a quick fix.

Easy
August 2021

Test kitchen approved

Serves 4
Hands-on time 15-20 min

Chantelle Nicholson’s Indonesian-inspired mussels are served in a fragrant sambal butter broth and scattered with lots of fresh herbs. Delicious.

If this dish has given you a taste for sambal, try our stir-fry noodles with sambal and omelette for a quick fix.

Nutrition: per serving

Calories: 491kcals
Fat: 32.2g
Protein: 32.4g
Carbohydrates: 15.1g (12g sugars)
Fibre: 5.9g
Salt: 4.7g

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Ingredients

2kg sustainable mussels
100g unsalted butter, diced
4 banana shallots, halved and finely sliced
300ml chicken or vegetable stock
1 quantity sambal (see below)
3 tbsp fish sauce (gluten free if it needs to be)

For the sambal

2 fat garlic cloves, crushed
25g fresh ginger
1 lemongrass stalk, thinly sliced
2-3 red chillies, roughly chopped (leave the seeds in if you like it spicy, remove if not)
2 banana shallots or small onions, diced
2½ tbsp vegetable oil
½ tsp table salt
1 tbsp dark brown soft sugar
2 tbsp tamarind paste
150g tomato passata

To serve

2 fat garlic cloves, crushed
2 heads spring greens (or leafy spinach), finely sliced
½ bunch mint, leaves picked
Bunch coriander, leaves picked or roughly chopped
1 lime, quartered

You’ll also need

Small food processor or nutribullet blender

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Recipe from August 2021 Issue

Nutrition

Nutrition: per serving

Calories: 491kcals
Fat: 32.2g
Protein: 32.4g
Carbohydrates: 15.1g (12g sugars)
Fibre: 5.9g
Salt: 4.7g

delicious. tips

Make the sambal up to a few days ahead and store in an airtight container in the fridge.
Sambal is an Indonesian chilli sauce, used to flavour a variety of dishes. Make it spicy or mild.