serves
4
prep
25 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
25
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 100 ml olive oil
- 40 g garlic, finely chopped
- 40 g white onion, finely chopped
- 10 g red chilli, finely chopped, plus 30 g julienned red chilli, to serve
- 5 - 6 flat-leaf parsley stems, finely chopped, plus finely sliced leaves to serve
- 150 ml cooking sake
- 100 ml dashi
- 400 ml thickened cream
- 1 lemon, finely zested and juiced
- Salt and black pepper
- 500 g pot-ready mussels, cleaned
- Chargrilled sourdough, to serve
Instructions
- Heat the olive oil in a large, heavy-based saucepan over medium-low heat. Add the garlic and onion and cook, stirring, until softened.
- Increase the heat to medium and stir through the chopped chilli and parsley stems. Add the cooking sake and cook until reduced. Add the dashi and cream to the pan. Bring to the boil and cook until the consistency of thickened cream. Add the lemon juice, zest and a generous pinch of salt and pepper. Add the mussels to the pan, stir, then cover and cook for 3 minutes, or until the shells open.
- Stir through the sliced parsley leaves and julienned chilli, then serve the lemon chilli mussels with crusty bread on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
