‘‘Mussels in chili jam coconut milk with fried ginger and butter toast’’
PROCEDURE
Heat up the clarified butter in a cast iron pan and gently fry the 4 sticks of toast
heat up a wok and fry in the sunflower oil the smashed green chili and the lemon grass/garlic/ginger/long coriander stalks mix
add the chili jam, the sauce, the tamarind water and the fish sauce and cook for 1 min
add the mussels and place a lid on the wok paying attention to do not move the mussels too much to avoid the meat to disconnect from the shells
add 1/2 lime juice
serve in a warm plate and garnish homogeneously with chopped long coriander leaves, fried ginger and place the smashed green bird-eye chili on top
serve the toast on a rosette in a small plate
INGREDIENTS
250gr mussels washed under cold water
150gr coconut reduction for mussels
1 table spoon chili jam
1 green bird-eye chili smashed
1 tbbs of chopped long coriander leaves (only leaves not stonks)
1 tsp fish sauce
4 sticks of toast 10x2,5cm
2 tbsp clarified butter
1 tbsp sunflower oil
1/2 lime juice
2 tbsp tamarind water
1 pinch of fried garnish
FOCUS POINT for CUSTUMERS
Just in case they ask the mussels are Spanish
The dish is MILD SPICY
Alergies: 1, 2, 4, 14
Description:
Mussels in chilli jam coconut milk with friend ginger and garlic floss, long coriandr, grilled chicken heart & butter toast
FOCUS POINT for CUSTUMERS
Just in case they ask the mussels are Spanish
The dish is MILD SPICY