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Mussels in coconut, pointed cabbage, bell peppers and coriander

Mussels in coconut, pointed cabbage, bell peppers and coriander

What you need:

  • 1 kg of fresh blue mussels

  • ½ pointed cabbage

  • 1-2 bell peppers (red, yellow, green)

  • 1 shallot

  • 2 cloves garlic

  • 1 can coconut milk ( never use low fat versions )

  • 2 cm ginger

  • bunch og fresh coriander

  • 1 red chilli

  • oyster sauce

  • olive oil

Method:

  • Clean the mussels and discard any with broken shell

  • Finely dice the onion, garlic, chilli and ginger

  • Finely slice the cabbage, bell peppers

  • Chop the coriander coarsely

  • In a large wok pan, fry the onion, garlic, ginger, chili and 1 tsp. oyster sauce, for 5 min.

  • Add the coconut milk and bring to a boil

  • Season the sauce with salt and pepper

  • Add the mussels

  • Add the cabbage, bell peppers, most of the coriander

  • Put a lid on and let boil for 5-7 min. depending of the size of the mussels

  • Occasionally carefully stir to make sure the mussels have space to open up.

  • Arrange in a suitable dish and garnish with a little of coriander leaves on top

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