This recipe is one of those quick fix lunches when you have forgotten to thaw out the meat. Seafoods with the exception of fish, are quite easy to defrost. My box of mussels that rested in the freezer for quite a long time almost forgotten and the left-over prawns make for this recipe.
8 pcs. mussels on half shells
8 pcs. shrimps, deveined (simply cut along the dorsal section with scissors without removing the entire exoskeleton)
3 cloves garlic, minced
1 onion, sliced
1 tomato, diced
a thumb sized ginger, julienned
a bunch of leafy green i.e kangkong, young spinach
a bunch of coriander, chopped
1-2 pcs hot chilis, chopped
3 tbsp rice wine
2 tbsp Kikkoman soy sauce
salt and pepper to taste
1. Sautee onion, garlic, ginger, chilis and tomato in canola oil (or any cooking oil).
2. Add in shrimps and mussels. Make sure that these are completely thawed. Stir fry until almost cooked.
3. Splash in rice wine and soy sauce. Simmer covered for 3 minutes.
4. Add in leafy greens, salt and pepper. Simmer for another 2 minutes uncovered.
5. Turn off heat and sprinkle the coriander over.
Serve with plain steamed rice.
Filed under Food, Recipes
I love mussels, the large and fleshy kind. I bought two boxes of frozen New Zealand mussels since they were on sale during the Hariraya season (everything is on sale during Hariraya). I’ve been cooking this extremely easy recipe, and a lot of people seems to be a fan. Composing a soup or a chowder base for that matter, from scratch is quite a tedious job. You’d have to prepare many ingredients and boil and tenderize them for long. That’s why this recipe is just so easy because it’s basically from a can.
MUSHROOMY MUSSEL CHOWDER RECIPE
- a whole white onion – minced
- 4 cloves of garlic – minced
- 2 pieces hot chili (depending on the hotness you prefer) – cut into tidbits
- 1 tbsp. butter
- 12 pcs. large mussels on a half-shell – precooked, if bought fresh, cook by quick boiling
- 290-gram can of Campbell’s cream of mushroom
- 200 ml chicken stock or water (+ 1 chicken cube)
- 200 ml evaporated creamer/milk
Optional: (for added flavor and chunkiness)
- a handful of mushrooms cut into small pieces – preferably button mushrooms, but any would do
- sausage or hotdog cut into tidbits.
1. Sautee onion, garlic, and chilis in butter on medium flame. Add in hotdog pieces and mushroom; sautee further until sweated out.
2. Pour in Campbell’s cream of mushroom. Gradually add water or stock and milk while stirring. Continuously stir until free of lumps.
3. Add the mussels and simmer in low fire for 5 minutes.
Serve hot in individual bowls with either freshly baked or toasted bread. Have a nice lunch!
Filed under Food, Recipes