Mussels with ginger, garlic and chillies Kerang tumis dengan cili
Recipe best made just before serving. Not suitable to freeze or microwave.
600g small mussels
2 tablespoons vegetable oil
6 green shallots, chopped
1 tablespoon grated fresh ginger
3 cloves garlic, crushed
2 small fresh red chillies, finely chopped
1 teaspoon white soy bean paste
½ teaspoon sugar
Scrub mussels, remove beards. Soak mussels in cold water 15 minutes; drain.
Heat oil in pan, add shallots, ginger, garlic and chillies, cook, stirring, 1 minute. Add soy bean paste, stir until dissolved.
Add mussels, simmer, covered, about 3 minutes or until mussels are open.
Using a slotted spoon, remove mussels from pan. Add sugar to pan, simmer 1 minute. Serve sauce over mussels.