Large pipis could replace the mussels.
Ingredients
24 | Mussels, green-shell (Main) |
2 Tbsp | Canola oil |
1 Tbsp | Root ginger, grated |
2 | Garlic cloves, crushed |
2 Tbsp | Hoisin sauce (Main) |
2 Tbsp | Honey (Main) |
1 Tbsp | Lime juice, use up to 2 |
1 sprinkle | Coriander, chopped, to garnish |
8 | Lemon wedges |
Directions
- Scrub the mussels and remove the beards.
- Heat the oil in a large, heavy-based saucepan or wok. Stir in the ginger, and garlic. Add the mussels, stir briefly then cover and cook for 4-5 minutes, until opened. Remove the mussels as they open. Discard any mussels that do not open. If they open just a little then they are still edible. Return all the opened mussels to the pan and add the hoisin sauce, honey and lime juice and heat through.
- Remove the black foot in the mussels, if preferred. Serve in individual bowls drizzled with a little of the cooking liquid and coriander. Serve with the lemon wedges.