Honey mussels in hoisin sauce
Large pipis could replace the mussels.
- Scrub the mussels and remove the beards.
- Heat the oil in a large, heavy-based saucepan or wok. Stir in the ginger, and garlic. Add the mussels, stir briefly then cover and cook for 4-5 minutes, until opened. Remove the mussels as they open. Discard any mussels that do not open. If they open just a little then they are still edible. Return all the opened mussels to the pan and add the hoisin sauce, honey and lime juice and heat through.
- Remove the black foot in the mussels, if preferred. Serve in individual bowls drizzled with a little of the cooking liquid and coriander. Serve with the lemon wedges.
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