Mussels in Hot Spicy Sauce Recipe
 Malaysian Recipes

Ingredients:

4
2 tsp
1
2.5 cm (1 in) piece
4 cloves
1
6-8
1 tsp
4 tbsp
900g - 1.35 kg (2-3 lb)



 

dried red chilies, seeded
shrimp paste, roasted
small onion, chopped
fresh galangal
garlic, 3 coarsely chopped and 1 finely chopped
lemon grass stalk, sliced
candlenuts or cashew nuts
paprika
vegetable oil
live mussels, cleaned

Method:

1. Put chilies in a small bowl. Add 4 tablespoons hot water and soak until slightly softened. Pour into a blender.

2. Add shrimp paste, onion, galangal, coarsely chopped garlic, lemon grass, nuts and paprika. Mix to a paste, adding a little extra water if necessary. In a wok or large sauté pan, heat oil over medium-high heat. Add finely chopped garlic and stir until just beginning to brown. Add spice paste and stir for 3 minutes.

3. Pour in 350 ml /12 fl oz/ 1 1/2 cups water and bring to a boil. Add all the mussels. Return quickly to boil  then cover pan and cook over medium-high heat for 3-5 minutes, shaking and tossing pan halfway through, until all mussels have opened; discard any mussels that remain closed. Serve mussels in deep bowls with cooking juices spooned over.

Serve 2-4