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Thai mussels in the wok
A flavor bomb on your plate to lick thumbs and fingers off. In the wok you keep all the flavors well and the mussels are cooked and ready in no time!
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Ingredients
- 2 kg of mussels
- 1/2 green celery
- 4 cloves of garlic
- 4 pieces of lemongrass
- 2 limes
- 6 vine tomatoes
- White wine
- Coriander (large bussel)
- Pepper and salt
- Olive oil
OPTIONAL: RED PEPPER
TiGER FiRE Accessories
Ingredients
- 2 kg of mussels
- 1/2 green celery
- 4 cloves of garlic
- 4 pieces of lemongrass
- 2 limes
- 6 vine tomatoes
- White wine
- Coriander (large bussel)
- Pepper and salt
- Olive oil
OPTIONAL: RED PEPPER
TiGER FiRE Accessories
Preparatory work:
- Wash and rinse the mussels with cold water
- Cut all vegetables I coarse pieces
- Roll the lime across your work surface to release all the juices
- Cut the lemongrass into 2 and flatten with the blade of your knife
Let's cook!
- Heat the Tiger Fire over high heat with enough wood in a pyramid. The fire should reach high enough to firmly heat your wok.
- Then heat the wok and add and generous splash of olive oil.
- Briefly fry the lemongrass and add the garlic. Then add the celery, tomatoes and lime juice (the squeezed limes may be added to the wok).
- After 5 minutes, add the mussels and deglaze with a generous splash of white wine.
- When the mussels begin to open add quite a bit of cilantro. Stir to make sure all the mussels are open.
- Season with some additional salt and pepper to taste.
- If you really want some spice, cut the red pepper into rings and add at the end. Remove the wok from the heat and add additional fresh cilantro.
Suggestion
- Delicious with a piece of baguette or pasta.
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