Perth Chilli Mussels!
Now this is one of my favourites. The resulting sauce can be used to cook seafood gumbo, which is really a steamboat pot of the Perth Chilli sauce. Thanks to Terence, ala the Iron Chef! He stayed in Perth for a while, so here's a really great dish.
1) Wash the mussels. Scrub the shells with a new piece of green wool (those stuff you scrub pots with. Wash it thoroughly, ensure there is no soap left in it!). De-beard the mussels by pulling it in one direction.
2) Chop 5 tomatoes into dices. Mince 1 entire clove of garlic. Slice 1 big handful of chilli.
3) Cut 100g of butter. Melt the butter into a big heated wok. Dunk in the minced garlic and fry till its fragrant (not browned!). Pour in a can of tomato puree (not paste hoh. made that fatal mistake before). Dunk in the cubed tomatoes and mi. Let it cook for a bit till it boils. Lower heat.
4) While simmering the sauce, throw in your handful of chilli. Now here comes the magical bit... ONE cupful of white wine. Cannot forget that. This is the power stuff. No need to buy expensive stuff. A small bottle of white from Jacob's Creek bought off NTUC shelves would work.
5) Throw in the mussels! Once the shells open, its time to remove the shells from the fire. You can keep recycling the sauce till you finish cooking all the shells.
6) Eat mussels with sauce... To die for! Make it drink the sauce!
Tip: I get my mussels fresh from the sea. So God knows what the mussels process before it lands into my tummies. Here's what I picked up from a cookbook. Steam the mussels after cleaning with just a bit of water. Once the shells open, remove from fire and cook as per-norm. Every bit as good. Just in case you are hepatitis-phobic.
Another thing about the sauce, you can freeze leftovers to cook for another ocassion.
1) Wash the mussels. Scrub the shells with a new piece of green wool (those stuff you scrub pots with. Wash it thoroughly, ensure there is no soap left in it!). De-beard the mussels by pulling it in one direction.
2) Chop 5 tomatoes into dices. Mince 1 entire clove of garlic. Slice 1 big handful of chilli.
3) Cut 100g of butter. Melt the butter into a big heated wok. Dunk in the minced garlic and fry till its fragrant (not browned!). Pour in a can of tomato puree (not paste hoh. made that fatal mistake before). Dunk in the cubed tomatoes and mi. Let it cook for a bit till it boils. Lower heat.
4) While simmering the sauce, throw in your handful of chilli. Now here comes the magical bit... ONE cupful of white wine. Cannot forget that. This is the power stuff. No need to buy expensive stuff. A small bottle of white from Jacob's Creek bought off NTUC shelves would work.
5) Throw in the mussels! Once the shells open, its time to remove the shells from the fire. You can keep recycling the sauce till you finish cooking all the shells.
6) Eat mussels with sauce... To die for! Make it drink the sauce!
Tip: I get my mussels fresh from the sea. So God knows what the mussels process before it lands into my tummies. Here's what I picked up from a cookbook. Steam the mussels after cleaning with just a bit of water. Once the shells open, remove from fire and cook as per-norm. Every bit as good. Just in case you are hepatitis-phobic.
Another thing about the sauce, you can freeze leftovers to cook for another ocassion.
posted by me.lis.sa at 7:19 AM
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