Name: Clarissa’s Asian-style mussels with roti
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 bunch coriander, roots intact; 2 Tbsp peanut oil; 1 stalk lemongrass, white part only, finely chopped; 1 long green chilli, thinly sliced; 1 long red chilli, thinly sliced; 2 eschalots, thinly sliced; 4 cloves garlic, thinly sliced; 3cm-piece ginger, cut into matchsticks; 2kg black mussels, scrubbed, beards removed; 400g can chopped tomatoes; 270ml can coconut milk; Warm roti, to serve (see Cook’s tips)

Clarissa’s Asian-style mussels with roti

A delightful twist on a French classic.

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Serves 4

Prep

15M

Cook

10M

Total

25M

We often think of mussels as an expensive delicacy when we eat out, but they’re more reasonably priced than you’d think, making cooking them at home a budget treat.

But Clarissa won’t just show you how to cook the mussels themselves, but the right vegetables and herbs to complement the flavour of the mussels. To top off your Asian-style mussels, a quick fry of Roti so you can soak up all the delicious juices from the mussels. This dish smells so good, you’ll be salivating all through the cooking process.

Ingredients

1/2 bunch coriander, roots intact

2 Tbsp peanut oil

1 stalk lemongrass, white part only, finely chopped

1 long green chilli, thinly sliced

1 long red chilli, thinly sliced

2 eschalots, thinly sliced

4 cloves garlic, thinly sliced

3cm-piece ginger, cut into matchsticks

2kg black mussels, scrubbed, beards removed

400g can chopped tomatoes

270ml can coconut milk

Warm roti, to serve (see Cook’s tips)

Method

Step 1

Scrape coriander roots and chop, reserving sprigs for garnish. Heat oil in a large heavy-based saucepan or stock pot on medium-high. Add lemongrass, chillies, eschalot, garlic, ginger and coriander root and cook, stirring, for 3 minutes.

Step 2

Add the mussels and stir well. Stir in tomato and coconut milk, then cover and bring to the boil. Cook, shaking pan occasionally, for 5 minutes or until mussels open.

Step 3

Top with coriander sprigs and serve with roti.

Cook’s tips

Find ready-made roti in the fridge or freezer section of supermarkets. Heat each side in a non-stick frying pan for 30 seconds before serving.

bowls of asian style mussels with roti on the side

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.