Drunken Mussels
- 250ml Shaosing rice wine
- 1 teaspoon cardamom powder
- 125ml Mirin
- 125ml water
- 3-4 sprigs coriander leaves and stems
- small knob of ginger, sliced and bruised
- 1 red bird's eye chili, split in half (and seeds removed if you don't want too much heat)
- 60g palm sugar
- 1 kg of cleaned, debearded mussels
- To garnish: coriander leaves, spring onions and red chili pepper
- Warm the rice wine on medium heat till almost hot - then add the cardamom powder and proceed to flambe with by lighting the surface with a long-stemmed kitchen lighter. the flames may be ever so gentle.....sigh. get over it, move on
- Add the mirin, water, coriander leaves, ginger, chili and palm sugar. Stir together to combine and let warm up. Then add the mussels, gently shake the pan and put a lid over it to cook on medium. Let the mussels cook about 5-6 minutes or until they open up
- Remove from heat and discard those they remain closed. Serve in a large deep bowl with some broth at the base to keep the mussels moist. Top with garnishes of coriander leaves and finely sliced/diced red chilli
rice wine, cardamom powder, mirin, water, coriander, knob of ginger, red bird, palm sugar, mussels, coriander leaves
Taken from food52.com/recipes/10690-drunken-mussels (may not work)