Satay Mussels

This Satay Mussels recipe from Nick Nairn is a taste explosion. Packed with amazing flavours including garlic, coconut, chilli, mint, shallots and more this recipe is a fabulous starter for four or main for two!

4 as a starter or 2 as a main course

Ingredients

1 kilo mussels – soaked in cold water for 1 hour, rinsed and de-bearded
1 shallot, finely sliced
2 cloves garlic, finely chopped
125mls coconut milk
75mls dry white wine
½ red chilli, finely sliced, seeds in
½ yellow pepper, diced (thumb nail size)
½ red pepper, diced (thumb nail size)
2 tablespoons Jimmy’s satay sauce
½ teaspoon fish sauce
1 tablespoon vegetable oil
1 tablespoon mint, chopped
¼ courgette, sliced (thumb nail size)
1 tablespoon coriander & stalks
¼ lime juice

Method

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Wash the mussels and place in sieve set over a bowl to drain while you prepare the vegetables.

Add mussels to a dry, hot pan over a high heat. Add white wine, put the lid on and leave until there is steam coming out around side of the lid.

Rinse the sieve and the bowl. Tip the mussels from the pan into the sieve over the bowl and allow to drain. Reduce the heat to medium, wipe out the pan and then add the vegetable oil, shallots, garlic and chilli. Leave until the pan contents have gently softened.

Strain the mussel liquor through a muslin cloth into the pan.

Bring to the boil and reduce by half. Add the satay sauce, lime juice, coconut milk, vegetables and half of the herbs.

Add the mussels to the pot, put the lid on and reduce the heat to low. Finally, another squeeze of lime and fish sauce.

Stir everything around and then serve. Use remaining herbs on top.