East meets West in our latest recipe which sees Scottish mussels with an Oriental twist in a fusion of fabulous flavours.
1 small onion, finely chopped
3 cloves of garlic, minced
25g fresh pureed ginger
12 pak choi leaves
½ green pepper, deseeded and cut into chunks
½ red pepper, deseeded and cut into chunks
4 tbsp clear honey
2kg mussels, cleaned
150 ml dry white wine
Salt and pepper to taste
Micro red amaranth
1. Place your pan on a high heat with some olive oil. When hot, add the chopped peppers and onion and fry for 30 seconds. Then add the garlic, ginger, white wine and mussels and cook for a further 30 seconds. Cover and cook for 3 minutes, shaking or stirring occasionally.
2. Once the mussels start to open, add the pak choi and honey cover again and continue cooking for a further 2 minutes or until the pak choi has wilted.
3. To serve, give everything a good stir and ladle the mussels into warm bowls with equal amounts of vegetables and sauce. Discard any mussels that have failed to open. Garnish the mussels with the red amaranth and lemon wedge.