Mussels from the wok

Ingredients for 2 servings:

• 500 g mussels
• 3 cloves garlic
• 1 tbsp ginger puree
• 1 onion(s)
• 4 tomatoes (vine tomatoes)
• 2 tsp coriander (freshly chopped or from the jar)
• 2 tsp chili paste, red
• ½ tsp turmeric
• 100 ml white wine
• 250 ml fish stock or court bouillon
• Pepper, freshly ground
• Oil, for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Asian, spicy

Clean the mussels, slice the onion into thin rings, slice the garlic cloves into thin slices, and dice the tomatoes into small pieces. Heat the oil (e.g. corn oil) in a wok and fry the onions, ginger, and garlic. As soon as everything starts to brown, deglaze with the wine. Add the tomatoes, coriander, turmeric, and chili paste and cook for a few minutes, stirring constantly. Stir in the stock, bring to a boil, reduce the heat slightly, and add the mussels. Cover and simmer for 5-10 minutes. Remove the mussels from the liquid with a slotted spoon, discarding any that haven’t opened, and remove the shells from the others without the meat (wear gloves because it’s hot). Season the liquid (or rather, it’s already a sauce) with a little pepper to taste. Divide the mussels between the plates and pour the sauce over them. Serve with white bread and a good wine.