THE OCEAN COOKBOOK 2022
Fish for tonight, and for tomorrow
Sylt blue mussels with a breeze of Asia
Rope grown mussels such as these are among the most sustainable of seafood choices. And who would know better than mussel fisher Jan Schot, who harvested and wrote the recipe for this delicious dish.
Jan Schot
Schleswig Holsteinische Miesmuschel-Fischerei, Germany
Jan Schot
Schleswig Holsteinische Miesmuschel-Fischerei, Germany
"If you live off nature, you should also treat it well! That also applies to me as a fisher."
LET'S COOK...
Recipe by Fisher Jan Schot
Fisher and Cook
"You have good, better, best, but these mussels are really fantastic."
INGREDIENTS
Serves: 2-3
The seafood
1.5kg MSC certified Blue mussels (in the shell)
THE REST:
1 tbsp fish sauce
2 cloves garlic (peeled and finely diced)
1 piece fresh ginger (thumb size) (peeled and finely diced)
1 fresh chilli (thinly sliced and deseeded)
2 stalks of lemongrass (sliced about 3 cm long)
2 tbsp lime juice
EMAIL THIS RECIPE
1
STEP ONE
Clean the mussels in a deep bowl of cold water. Discard broken and open ones (if using live mussels).
2
STEP TWO
Halve the lemongrass lengthwise and cut into pieces about 3 cm long.
3
STEP THREE
Finely dice the garlic and ginger, de-seed the chilli and cut into thin rings.
4
STEP FOUR
In a large pot or wok, bring the fish sauce and 125 ml water to the boil, add the mussels and sprinkle over the garlic, ginger, chilli and lemongrass.
5
STEP FIVE
Cover and steam for about 5 minutes until the mussels open. Finally, add the lime juice and serve.
ET VOILA!
Boiled or steamed rice can be served with this dish and finished off with the broth.
FISHING FOR IDEAS?
Cook more sustainable recipes from around the world…
Shopping for seafood? Remember to look out for the little blue label.
THE RIGHT CHOICE TODAY...
HELPS PROTECT TOMORROW
THE RIGHT CHOICE TODAY...
HELPS PROTECT TOMORROW
© Food photography by @davidloftus
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