Monday, 23 July 2012

Recipe - Mussels In Chilli And Tomato Sauce

Mussel is a rich source of protein, vitamins and minerals. It has vitamin B12 which helps the brain to function normally. Mussel is the richest source of vitamin A which is a powerful antioxidant to boost the immune system and promote eye health. It has a healthy dose of iron, iodine and folate, essential for maintaining energy and growth. Mussels are rich in omega-3 fatty acids which help to protect against inflammatory diseases, like joint stiffness.

I use frozen mussel meat for this recipe. It is hard to find live mussels in the market and supermarket.

In this recipe, I use a chilli and tomato sauce which can be used for any kind of seafood, like crabs, lala shellfish, squid, prawn or a mixture of them.

200 gram mussel meat (about 50 pcs, serves 5)(A whole mussel yields about 50% meat)
1 onion, diced
1 egg, beaten
1 tbs of oil for frying

green mussel
Blend the following ingredients into a paste:
1 tomato, diced
1 onion, diced
3 cloves garlic, chopped
1 inch ginger, chopped
Half stalk of lemon grass, cut finely

Add to the paste, 2 tablespoons each of Maggi chilli sauce and tomato sauce.
Add a teaspoon of salt. (Oops,I ran out of prawn paste, otherwise a teaspoon of prawn paste would be nicer and can replace the salt).
The chilli and tomato sauce are sweet, so there is no need to add sugar.

Heat the oil in a wok or pan on medium.
Toss in the onion and fry till fragrant.
Toss in the paste ingredients and stir fry for a minute to release the fragrance.
Add a bit of water so the paste becomes like a gravy.
Bring to a boil and toss in the mussels.
Bring the mixture to a boil and let it simmer for about 5 minutes.
Toss in the beaten egg. The egg adds flavour and also thickens the gravy or sauce.
Serve and enjoy.

In this 2 minute video, black bean paste is used instead of salt.

No comments:

Post a Comment