Green Mussels with Pineapple
Ingredients
- 500g green mussels
- 1/4 pineapple, cleaned and cut according to preference
- 2 tbsp tomato sauce
- 1 tbsp oyster sauce
- 2 lime leaves
- 1/2 onion, sliced lengthwise
- 3 cm galangal, bruised
- 3 cm ginger, bruised
- 1 stalk lemongrass, bruised
- Salt, sugar, mushroom stock, water
- Cooking oil (you can use olive oil)
- Spice blend:
- 4 curly red chilies (use bird’s eye chili to elevate the heat)
- 3 large red chilies
- 4 cloves of shallots
- 2 cloves of garlic
Cooking Instructions
- Clean the mussels and marinate them in lime juice for about 15 minutes. Boil until the shells are opened.
- Heat oil and add spice blend, lime leaves, galangal, ginger, and lemongrass. Saute until fragrant. Add tomato sauce and oyster sauce. Stir and add water. Cook to a boil. Add onion, salt, sugar, and mushroom stock. Stir until combined. Add clams and pineapple, and give it a stir.
- Rest to let the spices imbue the dish. When the mussels are fully coated with seasoning, turn off the heat. Ready to serve.
- TIPS for boiling mussels: wash the mussels in running water and brush the shells. Boil over medium heat until the shells open partially. Boiling for too long can cause the mussels meat to shrivel and harden.
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