Name: Asian stir-fried mussels
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1.5 kilogram medium black mussels; 1 tablespoon peanut oil; 3 centimetre piece fresh ginger (15g), sliced thinly; 1 clove garlic, sliced thinly; 2 shallots (50g), sliced thinly; 2 fresh long red chillies, sliced thinly; 1/2 teaspoon ground turmeric; 1/4 cup (60ml) kecap manis; 1/4 cup (60ml) fish stock; 1/4 cup (60ml) water; 2 tablespoon lime juice; 2 fresh kaffir lime leaves, shredded finely; 1 cup firmly packed fresh coriander leaves

Asian stir-fried mussels

Simplicity is best when it comes to fresh seafood, and fresh is best to match with the sharp, fragrant flavours in this Asian inspired dish.

Ingredients

1.5 kilogram medium black mussels

1 tablespoon peanut oil

3 centimetre piece fresh ginger (15g), sliced thinly

1 clove garlic, sliced thinly

2 shallots (50g), sliced thinly

2 fresh long red chillies, sliced thinly

1/2 teaspoon ground turmeric

1/4 cup (60ml) kecap manis

1/4 cup (60ml) fish stock

1/4 cup (60ml) water

2 tablespoon lime juice

2 fresh kaffir lime leaves, shredded finely

1 cup firmly packed fresh coriander leaves

Method

1.Scrub mussels; remove beards.

2.Heat oil in wok; stir-fry ginger, garlic, shallot, chilli and turmeric until mixture is fragrant. Add kecap manis, stock and the water; bring to a boil. Add mussels; return to a boil. Reduce heat; simmer, covered, about 5 minutes or until mussels open (discard any that do not).

3.Remove from heat, add remaining ingredients; toss gently to combine.

Kecap manis sits alongside soy sauce in the cupboard these days: the two have quite dissimilar tastes and are called for in totally different kinds of recipes. An Indonesian sweet, thick soy sauce made with palm sugar, kecap manis can be used in marinades, dips, sauces and dressings, as well as a table condiment.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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