Spiced Mussels In Vinegar Recipe
Ingredients
| Vegetable oil | 2 Teaspoon | |
| Onions | 2 , chopped | |
| Green chilies | 3 Medium, chopped | |
| Oregano | 1 Tablespoon, chopped | |
| Ground cumin | 1 Teaspoon | |
| Black peppercorns | 1/2 Teaspoon, crushed | |
| Bay leaves | 3 | |
| Cinnamon stick | 1 | |
| 1/4 cup / 60 ml / 2 fl oz apple cider vinegar | ||
| 1 1/2 cups / 375 ml / 12 fl oz fish stock | ||
| 1 kg / 2 lb mussels, scrubbed and beards removed | ||
Directions
1. Heat oil in a saucepan over a medium heat, add onions and cook, stirring, for 3 minutes or until soft. Add chilies, oregano, cumin, peppercorns, bay leaves and cinnamon and cook, stirring, for 2 minutes (a).
2. Stir vinegar and stock into pan (b) and bring to the boil. Add mussels (c), bring to simmering, cover and simmer for 5 minutes or until mussels open. Discard any mussels that do not open after 5 minutes cooking. Serve mussels with pan juices.
2. Stir vinegar and stock into pan (b) and bring to the boil. Add mussels (c), bring to simmering, cover and simmer for 5 minutes or until mussels open. Discard any mussels that do not open after 5 minutes cooking. Serve mussels with pan juices.
Chef
