Asian Mussels with Lup Cheong, Green Onions & Cilantro
Serves 4
Mussels Sauce
Ingredients
2 Tablespoons Sesame Oil
2 Teaspoons Minced Garlic
2 Teaspoons Minced Ginger
¼ Cup Diced Lemongrass
¼ Cup Kaffir Lime Leaves
1 Cup Cilantro (Rough Chopped)
1 Each 24oz. Can Hunts Tomato Sauce
¼ Cup Hot Bean Paste
1 Teaspoon Sugar
Directions
- Heat Sesame Oil In A Sauce Pot, Once Hot Add Garlic, Ginger, Lemongrass, Lime Leaves & Cilantro. Cook For One Minute Than Add The Tomato Sauce, Hot Bean Paste & Sugar. Simmer For 45 Minutes To An Hour. Strain And Set Aside Until Needed.
Mussels
Ingredients
3 Tablespoons Sesame Oil
½ lb Lup Cheong (Chinese Sausage) Cut Into Rings
¼ Cup Cilantro (Leaves Only)
¼ Cup Green Onions, Cut Into Rings
1 Cup Seeded & Dice Tomatoes
2 Pounds Fresh Mussels, debearded, scrubbed and rinsed
All Tomato Sauce From Above
Salt and pepper
Directions
- In a large sauté pan heat the sesame oil. Add the lup cheong, cilantro, green onions, tomatoes and mussels. Sauté for one minute then add the tomato sauce & season lightly with salt & pepper. Cover, turn on low & let simmer for two minutes. Look to see if most, if not all mussels are open. (discard any mussels that do not open) after that place in to a serving bowl. Place some bread around the outside and serve.
Have plenty of bread for dipping in the left over sauce
