serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Red Hot Summer
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 1 tbsp extra virgin olive oil
- 1 brown onion, finely chopped
- pinch of salt
- 3 garlic cloves, thinly sliced
- 1 fresh jalapeno, seeds removed, thinly sliced
- 2 tsp cumin seeds
- 2 tsp smoked paprika
- ½ bunch coriander, stems finely sliced, leaves picked
- 1 lemon, zest and juice
- 200 ml Mexican beer
- 200 ml fish or vegetable stock
- 1 kg mussels, cleaned and de-bearded
- 25 g butter
- 50 g nduja, optional
- 4 thick slices of sourdough bread
Instructions
- Heat the oil in a large pot or saucepan over medium heat. Add the onion and salt and cook for 4-5 minutes or until soft and translucent. Add the garlic, jalapeno, cumin seeds, smoked paprika, coriander stems and lemon zest and cook for a further 1-2 minutes or until fragrant. Increase the heat to high, add the beer and stock and bring to the boil.
- Add the mussels, cover and continue to cook over high heat for 2-3 minutes, giving them a shake every now and then. Lift the lid and if some mussels haven't opened yet, cover and simmer for a further minute. Squeeze in lemon juice and toss.
- Meanwhile, heat a griddle pan over high heat. Melt the butter in saucepan over medium heat. Add the nduja if using and stir until well combined and warmed through. Brush the sourdough with the melted butter and nduja and toast for 1 - 2 minutes on both sides or until lightly charred.
- To serve, divide the mussels between serving bowls. Garnish with coriander leaves and serve with the charred sourdough on the side.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Red Hot Summer
