Coriander and Ginger Mussels

Serves 4


1kg fresh mussels 
½ cup breadcrumbs 
2 tablespoons Tamarind Tree Coriander and Ginger

To Serve 

1 tablespoon butter 
Chopped Coriander 
Tamarind Tree Sweet Mango Chutney

Clean mussels and steam for ten minutes or until opened. Split mussels open and discard the top shell. Set mussels on a baking sheet. 
Toast breadcrumbs and when starting to brown, add Tamarind Tree Coriander, and Ginger paste. Mix well. Spoon breadcrumb mixture onto mussels and top with butter.
Place under a hot grill for 2 minutes. Serve with chopped coriander and Tamarind Tree Sweet Mango Chutney.

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