"We think fast food is equivalent to pornography, nutritionally speaking." ~Steve Elbert
After our Thai and Indian mussel recipes, today I want to share a super easy and tasty winner I invented the other day.
Preparation time: 20 minutes; Cooking time: 20 minutes.
- 1 kg of mussels
- 3 Tbsp of argan oil
- 3 cloves of garlic (chopped)
- 2 cm of fresh ginger (grated)
- 1 medium red onion (sliced)
- 1 medium onion (sliced)
- 1 red chilli pepper (chopped in fine slices)
- 1/2 Tsp of paprika powder
- 1/2 Tsp of cayenne pepper powder
- 1/2 green paprika
- 1/2 red paprika
- 50 grams of chopped fresh parsley
- 1 stack of celery (chopped in fine slices)
- 1 La Trappe beer (Belgian tripel trappist)
- 1/2 teacup of water
- Throw away the mussels that are already open. Brush the mussels clean, remove the beard and scrape off the barnacles using the back of a knife. Soak the mussels in cold water for 10 minutes. While underwater, they will breathe and filter the water, which will begin to push out any sand or ocean minerals from inside their shells.
- Heat the argan oil in a wok or large cooking pot. Sauté the onion, red onion, garlic and ginger for 5 minutes on medium heat. Add chilli pepper, celery, cayenne pepper, paprika powder and paprikas and stir-fry 5 minutes.
- Add the mussels, water and La Trappe beer and let it boil on low heat for about 5-7 minutes. Toss the mussels several times.
- Throw unopened mussels away. Add freshly chopped parsley and serve with rice or Belgian Fries.
Let us know what you think of my recipe and share away!
Leave a comment