Mussels with Spicy Sauce

Name: Mussels with Spicy Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 3 kg mussels; 1 l vegetable broth; 2 tbsp chopped coriander leaves; 2 red chili peppers; 1 tsp ground cloves; 0.5 tsp ginger; 1 tsp cardamom; 1 tsp cumin; 0.5 tsp turmeric (more if desired); a pinch nutmeg flower; a pinch nutmeg; 1 tsp paprika powder; 2 pinches cinnamon; 2 onions; 4 Garlic cloves; 2 tbsp oil; 200 ml fish stock; 1 can coconut milk (400 ml); 2 tbsp lemon juice; coriander for serving

Prep: 15min

| Servings: 4 | Cook: 20min

Muscles with spicy sauce is a recipe featuring fresh ingredients from the mussels category. Try this and other recipes from Spoonsparrow!

Ingredients

3 kg mussels
1 l vegetable broth
2 tbsp chopped coriander leaves
2 red chili peppers
1 tsp ground cloves
0.5 tsp ginger
1 tsp cardamom
1 tsp cumin
0.5 tsp turmeric (more if desired)
a pinch nutmeg flower
a pinch nutmeg
1 tsp paprika powder
2 pinches cinnamon
2 onions
4 Garlic cloves
2 tbsp oil
200 ml fish stock
1 can coconut milk (400 ml)
2 tbsp lemon juice
coriander for serving

Instructions

1.
Wash the mussels thoroughly and de-beard them. Discard any mussels that remain closed after a second wash as they are spoiled. Drain the mussels in a sieve. Heat the broth in a large pot, add the mussels, cover and cook over medium heat for 6-8 minutes until the mussels open, shaking the pot frequently. Remove any mussels that do not open.
2.
Wash, clean, slit lengthwise, remove seeds from the chili peppers, and slice into thin rings. Peel the onions and garlic cloves. Slice the onions into rings and halve the garlic cloves.