Spicy Korean mussels with pickled cucumber
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Mussels deliver essential nutrients to your body and are the star of this dish, perfectly complimented by spicy Korean flavours, fresh ginger and cucumber.
Ingredients
Garlic
3 clove(s)
Lebanese cucumber
1 medium, halved lengthways, thinly sliced
Fresh ginger
1 tsp, finely grated
Rice wine vinegar
20 ml, (1tbs)
Chilli paste
1½ tsp, Korean
Olive oil
2 tsp
Brown onion
½ medium, finely chopped
Mussels
240 g, (Buy 1 kg) clean, rinse (see tips)
Fresh coriander
¼ cup(s), coarsley chopped
Instructions
1
Crush 1 garlic clove. Thinly slice remaining garlic and set aside. Combine cucumber, ginger, crushed garlic, vinegar and 1 teaspoon chilli paste in a medium bowl. Season with salt and toss to coat. Cover and place in the fridge for 15 minutes.
2
Heat oil in a large saucepan over medium heat. Cook onion, sliced garlic and remaining chilli paste, stirring, for 5 minutes or until softened. Add mussels and 1/4 cup (60ml) water and stir to combine. Increase heat to high. Cook, covered, shaking pan occasionally, for 2–3 minutes or until mussels have opened.
3
Stir in coriander. Serve mussels with pickled cucumber.
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