Quick & Easy

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.
asian stir-fried mussels



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.


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