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Mussels in a Garlic, Chilli, Ginger and Kaffir lime leaf broth with udon noodles turned out amazing!! so good!

 

2 tablespoons olive oil

1kg live pot mussels ( make sure you remove any beards and rinse under cold water before using )

Knob ginger minced

2 kaffir lime leaves sliced

5 cloves garlic minced

4 dried red whole chilli ( use any chillies you like here or just leave it out )

1 red onion ( cut onion in half, slice half to use in broth and save the other half for garnish )

1 cup dry white wine ( I just use cheap cask wine tastes great once you cook the alcohol off )

2 cups liquid chicken stock ( coles brand is good )

Salt and pepper to season

2 Spring onion cut into battons for garnish

Fresh Coriander for garnish

Fresh lime wedges for garnish optional

1 packet wok ready Udon noodles per person ( you could get 2-4 portions out of this meal depending on serving size )

 

Heat up a large pot that has a lid to a medium heat, add olive oil, half the red onion, garlic, ginger, kaffir lime leaves and chillies. Saute for a few minutes or until onions are translucent.

Add the white wine and simmer for 5 minutes or until reduced by half. Add the chicken stock, bring to the boil then add the mussels. Pop on a lid and once boiling cook 3 minutes or until the mussel shells open.

Taste and season broth with salt and pepper.

Blanch Udon noodles for 1 minute in boiling water or just until the noodles come apart, drain and add to serving bowl.

Serve some of the mussels on top of the udon noodles.

Garnish with some of the spring onion battons, ladle of some of the hot broth over top. Finish by sprinkling over the fresh red onion and Coriander.

Don't forget the napkins. Enjoy!

 

Note. Discard any open mussels before cooking and discard any closed mussels after cooking to be safe.