Tamarind and coconut mussels with rice

Tamarind and coconut mussels with rice
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min. Simmering time 10 min

Tangy tamarind, warming ginger and subtly chilli-infused coconut milk create a stunning, vibrant broth to cook mussels in. Served over rice, it’s a speedy dish that delivers serious comfort.

Love mussels? Why not try them in this potato salad.

Nutrition: Per serving

Calories
581kcals
Fat
24g (15g saturated)
Protein
36g
Carbohydrates
54g (4.2g sugars)
Fibre
1.2g
Salt
2.8g
Calories
581kcals
Fat
24g (15g saturated)
Protein
36g
Carbohydrates
54g (4.2g sugars)
Fibre
1.2g
Salt
2.8g

Ingredients

  • 250g basmati rice, rinsed
  • 2 tsp vegetable oil
  • 4 garlic cloves, sliced
  • 1 red chilli, sliced
  • 20g ginger, finely chopped
  • 400g can coconut milk
  • 3 tbsp tamarind paste
  • 1kg mussels, washed and beards removed
  • Small handful coriander leaves (optional)

Method

  1. Put the rice in a pan with 500ml cold water. Cover and bring to the boil, then reduce the heat to low and simmer for 7 minutes. Remove from the heat (keeping the lid on) and leave to steam for 10 minutes.
  2. Meanwhile, in a large saucepan, heat the oil, then add the garlic, chilli and ginger and cook over a medium heat, stirring, for 1 minute to release their flavour. Stir in the coconut milk, tamarind paste and 500ml water. Bring to the boil, then add the mussels, cover and simmer for about 8 minutes until all the mussels have opened, then taste and season (mussels can be salty so do taste first).
  3. Divide the rice among bowls, then serve the mussels on top, spooning over plenty of the broth. Sprinkle with the coriander, if using.

Recipe By

Emily Gussin

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