Prior to having a Thermomix I had never cooked mussels. They are just so easily cooked by steaming them in the varoma. Serve the mussels in a soup bowl and pour some of the sauce over the mussels on serving. I suggest serving with crusty bread or even my damper to dip into the sauce.
For information on how to clean and debeard mussels have a look at this youtube video.
Week 7 - Thai Mussels
Ingredients
- 2 garlic cloves, peeled
- 2 spring onions, quartered
- 1 bunch fresh coriander, including stems
- 1 red chilli
- 10g olive oil
- 20g TM vegetable stock concentrate
- 250g white wine
- 250g boiling water from kettle
- 1kg mussels washed and debearded
- fresh parsley to garnish
Instructions
- Discard any mussels that aren’t tightly closed, or won’t close when they are tapped lightly on the side of the sink. Also discard any that may be cracked. Wash well and debeard them.
- Place garlic, spring onions, coriander, red chilli and oil into TM bowl and chop 5 sec / speed 8. Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
- Add stock, wine and boiling water.
- Place mussels into Varoma and place assembled Varoma onto TM lid.
- Steam the mussels 12 mins / Varoma / speed 2.
- Serve mussels with the white wine sauce in bowls and garnish with fresh parsley.
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