Chilli & LIme Mussels

Ingredients

• 1kg Mussels
• 2 cloves garlic, crushed or finely chopped
• 1 Tbls of grated ginger
• Lee Kum Kee Chicken Bouillon Powder - Make up 1.5 cups of stock
• 1/2 cup fresh lime juice
• 1 Tbls Fish sauce
• 2 Red chillies finely chopped
• 2 Spring Onions
• 1/2 bunch parsley chopped
• 1 Tbl Oil

Method

1. Clean mussels in cold water. Remove beards and give outer shells a good clean.
2. In a wok or deep fry pan, heat oil. Add garlic & ginger and fry until soft but not overly coloured.
3. Add chicken stock, lime & fish sauce. Give this a good mix and bring to a boil.
4. Add mussels and steam with lid on. This should take approx 3-6 minutes. All mussels should open. Any mussels that have not open discard.
5. Add chilli, parsely and spring onions. Stir through and serve with a little broth in the bottom of each bowl
6. Serve with extra lime, chilli, spring onions and fresh crusty bread.

Product used in recipe

• Lee Kum Kee - Chicken Bouillon Powder