Betty steamed mylor mussels, with chilli, ginger and coriander

Literally ready in minutes

Ingredients:

 1 Tbsp vegetable oil

 8 oz fresh mussels, bearded
 4 oz. Betty stogs
 3 Tbsp unsalted Cornish Butter
 2 Tbsp fresh coriander leaves
 1 large Shallot, sliced
 2 red chilies seeded and chopped finely
 1 bulb ginger sliced thinly

Method:

 Heat large skillet to medium heat and add vegetable oil.

 Add mussels and toss gently.
 Add Betty stogs, chillies and, ginger; cover with a lid.
 Discard any mussels that are not open.
 Pour gently into large serving bowl garnish with some fresh coriander leaves and
plenty of garlic bread.

Sanjay Says: Mussels and cider is a match made in heaven. This age old recipe works
wonders with Betty’s sharpness and marries well with the smoothness of chillies and
ginger. Make sure you have plenty of bread to mop the sauce off the bowl.
(Kerala) Maroli Oyster Stew

Ingredients

 2 lbs of Oyster
 200g Monkfish tails
 1 can of Coconut Milk
 2 medium Sliced Onions
 3 Green Chillies (slit)
 1 tsp Black Pepper
 25 grams of Ginger
 3 Cloves
 10 sprigs Curry Leaves
 3 tbsp chopped Cilantro

Method :

1. Heat oil and sauté ginger, the green chillies, cloves and curry leaves.
2. Add the sliced onions and sauté until transparent.
3. Then add the cleaned Cornish Native oysters, and monkfish tails to the pan
and sear. Pour in 1/2 a cup of water and half can of coconut milk.
4. Add a little salt and crushed black pepper.
5. Reduce the sauce and add the rest of coconut milk.
6. Heat 1 tsp of coconut oil, add some chopped coriander leaves, and curry
leaves and black pepper.
7. Now take the pan with the oysters and mix into the coconut/coriander/curry
leaf mixture.
8. Garnish with chopped coriander and crushed black pepper.

27/03/2010
Oyster Gathering& Seafood harvest