mussels sauce ( saus kerang hijau )

one of my favourite recipe ! i can eat just like that or eat with steam rice , but i always eat that with spaghetti or liguine . i’ve found mussels in UK are incredibly cheap, for a kilo just only cost 3 quid. Anyway .. with mussels you don’t have to worry how to cook them , some people are bit worried for food poisoning especially with something with the shells. my mum gave me this secret tips if you want to cook shells food or seafood you may boil them with bit salt, crushed fresh lemon grass, crushed fresh ginger , crushed fresh galangal, crushed fresh turmeric and couple of bay leaves.For some reason those help to get rid of the toxic or bad thing from them. Plus it will make their taste even delicious and not too fishy .anyway .. with mussels you should make sure they are alive and fresh x. Before you cook them you should check if their shells are closed tightly , and after you cooked them make sure their shells are opened and their flesh look bit orange and plump not pale and smelly . That way you can tell are they bad or good mussels. Right then … let’s time to try this recipe and i hope you will like it .

Indonesian

bahan – bahan:

1 batang sereh dikeprek

1 ruas jahe di keprek

1 ruas lengkuas di keprek

1 ruas kunyit di keprek

2 lembar daun salam

air untuk merebus mussels

minyak zaitun secukupnya

4 siung bawang putih cincang kasar

1 siung bawang merah cincang kasar

1 sdm pasta tomat

400 gr tomat cherry kalengan atau fresh

gula , garam, dan lada hitam secukupnya

1 cangkir atau gelas italian white wine

500 gr – 1 kg kerang hijau segar dibersihkan dahulu

2 genggam daun peterseli cincang kasar

1 buah cabe merah iris tipis melintang

cara membuat :

rebus air sekaligus masukan sereh, jahe, kunyit , lengkuas, daun salam dan sedikit garam kemudian kerang di rebus hingga kurang lebih 2 menit dan pastikan semua mussels terbuka dan dagingnya oranye dan kenyal . tiriskan dan sisihkan

sementara panaskan minyak zaitun di wajan dan tumis bawang putih dan bawang merah hingga harum , dan masukan pasta tomat , aduk rata . naikan suhu kompor dan tuang white wine kemudian kecilkan api dan biarkan beberapa menit hingga tingkat alkohol dalam white wine reduce sedikit . masukan cherry tomat dan aduk dan biarkan hingga saus sedikit mengental dan sambil di cicipi tambahkan gula, garam, dan lada hitam . aduk rata . jika ingin mengkonsumsi menu ini dengan spaghetti atau linguine sebaikanya sebelum kerang di masak kembali , masak pasta sesuai aturan di paket lalu 5 menit sebelum pasta matang , mulailah masukan kerang aduk merata dengan saus dan taburi daun peterseli dan irisan cabai di atasnya . sajikan hangat .

English

Ingredients :

1 stalk lemongrass crushed

1 vertebra fresh ginger crushed

1 vertebra fresh galangal crushed

1 vertebra fresh turmeric crushed

2 bay leaves

water to boil mussels

olive oil

4 cloves of garlic roughly chopped

1 clove of shallot roughly chopped

1 tablespoon tomato paste

400 grams of canned or fresh cherry tomatoes

sugar, salt, and black pepper to taste

1 cup or a glass of Italian white wine

500 g – 1 kg of fresh mussels cleaned before

2 handfuls of roughly chopped parsley leaves

1 small red chilly thinly sliced crosswise

how to make :
boil the water input as well as lemongrass, ginger, turmeric, ginger, bay leaves and a little salt and boil until in less 2 minutes and make sure all the mussels are open and the meat is orange and plump. drained and set aside

meanwhile heat the olive oil and saute garlic and onion until fragrant,and the put tomato paste and stir well. turn up the heat and pour the white wine then reduce the heat and let a few minutes until the alcohol level is Reduced. put cherry tomatoes and mix well and leave until sauce thickens slightly and seasoning by adding sugar,salt, and black pepper. stir well. if you want to take this menu with spaghetti or linguine , before returning to cook mussels, cook pasta as directed on the package and then 5 minutes before the pasta is cooked, you may put the mussels and stir the sauce until they all mix very well and sprinkle with parsley leaves and sliced chili on top. serve warm.

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