OH! Magazine - Australian Version December 2018 - Page 19

PETE EVANS PETE EVANS’ MUSSEL MOOLIE Celebrity chef Pete Evans shares a recipe inspired by Jimmy Shu from the famous Hanuman restaurants in Darwin, Alice Springs and Adelaide. How to make it: 1. Heat the coconut oil in a wok or large saucepan over medium to high heat. 2. Add the onion and cook for five minutes until softened. Stir in the garlic, chilli and ginger and cook for 30 seconds. 3. Add the turmeric, curry leaves, cinnamon, cardamom, bay leaves and cloves and cook for a further 30 seconds until fragrant. 4. Pour the coconut cream into the pan, stir and bring to the boil. 5. Add the mussels and cherry tomatoes, cover with a lid and cook for five to six minutes until the mussels open. 6. Season with salt and pepper. 7. Stir through lemon juice serve garnished with the coriander leaves. Tips • I used mussels here but you can easily use chicken, fish or other seafood. You can also add whatever vegetables you love. It’s an ideal dish to make when you have a large group of people coming over, and it’s also a great way to get kids to try mussels – my daughters love the light curry-like sauce. • Curry leaves come from the curry tree, which is native to India and Sri Lanka. They are available both fresh and dried from Asian grocers and some supermarkets. Fresh curry leaves freeze really well if sealed in a zip-lock bag. What you’ll need: 1½ tablespoons coconut oil 1 onion, finely chopped 2 garlic cloves, finely chopped ½ to 1 small green chilli, deseeded and finely sliced (optional) 2 teaspoons finely grated ginger 2 teaspoons ground turmeric 15 fresh curry leaves (see note) 2 cinnamon sticks 6 cardamom pods 2 bay leaves 3 cloves 1½ coconut cream 1kg mussels, scrubbed and debearded 12 cherry tomatoes, halved Sea salt Freshly ground black pepper Juice of ½ lemon Coriander leaves, to serve Serves: 2 This recipe comes from Fast Food for Busy Families, by Pete Evans ($39.99, Pan McMillan Australia) OH! MAGAZINE ( DECEMBER 2018 ) 19