Thai Style Mussels
Serves 4
Ingredients
3 Tablespoons sunflower oil
4 kg mussels
5 cm piece fresh ginger, finely chopped
2 cloves garlic, finley chopped
1 stalk lemon grass, hard outer layer removed and finley sliced
3 Tablespoons Thai green curry paste
400 ml coconut milk
fish sauce to taste (optional)
1 small bunch basil
1 small bunch coriander
2 limes
2 red chillies, finely sliced
Method
Place the mussels in a bowl of cold water. Discard any open ones.
Heat a large pot over medium heat with 3 tablespoons sunflower oil. Add the garlic, ginger and lemon grass and fry for a about 2 minutes. Add the curry paste and fry for another 1 minute.
Drain the mussels and add them along with the coconut milk to the pot. Cover with a lid and bring to the boil. Cook the mussels for about 3 -5 minutes or until they are all open. Shake the pot gently every so often to ensure that the mussels cook evenly. Season with fish sauce, if you wish, according to your taste.
Pick the basil and coriander leaves. Squeeze the juice of 1 lime into the mussels and stir well. Scatter the basil, coriander and red chilli over the mussels and serve with the remaining lime cut into wedges.
Delicious served with crispy bread or rice to mop up the juices.
If you're looking for a dessert to follow the mussels, try the Pineapple with Minted Sugar.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Wine advice: Iphöfer Kronsberg Scheurebe - Kabinett Trocken
Parsley Soup
Ingredients
olive oil
30 g butter
2 leeks
1 onion
2 cloves garlic
1 large floury potato
1 large bunch flat leaf parsley
about 1 liter vegetable stock
salt and freshly ground black pepper
splash of cream
Method
Finely slice the leeks and onion and finely chop the garlic. Peel the potato and cut into 1 cm dice.
Heat 2-3 tablespoons olive oil and the butter in a pot over medium heat. Add the leeks, onion, garlic and half the parsley and sweat gently for about 10 minutes. In the meantime, bring a small pot of water to the boil. Remove the stalks from the remaining parsley and blanche the leaves for 20 seconds in the boiling water. Remove and plunge immediately into a bowl of cold water to stop the cooking process.
Add the potatoes, stock, salt and pepper to the vegetables and bring to the boil. Cook for about 15 minutes until the vegetables are soft.
Roughly chop the blanched parsley and add to the soup. Blend until smooth. Adjust the seasoning if needed and should it be too thick, thin down with a little extra stock.
Reheat the soup gently. Divide between 4 bowls and serve with a swirl of cream.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Red onion soup
Ingredients
15 g butter
4 tablespoons olive oil
6 large red onions
1,2 litres vegetable stock
3 tablespoons balsamic vinegar
6 slices French baguette
1 tablespoon Dijon mustard
50 g grated Gruyere cheese
4 sprigs thyme
1 bay leaf
salt and pepper
Method
Halve the onions and slice thinly. Heat the olive oil and butter in a pan and add the onions. Sweat them gently until soft, about 30 minutes.
Add the balsamic vinegar, thyme and bay leaf to the pan.
Add the stock to the pan and increase the heat. When the soup boils, turn down to a simmer and cook gently for a further 10 minutes.
Preheat the grill. Spread the mustard on the slices bread and top with the grated cheese. Transfer to an oven tray.
Place the tray under the grill for 2 minutes until the cheese is melted. Season the soup with salt and pepper.
Divide the soup between 2 bowls and place the grilled cheesy bread on top.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Roasted Pepper and Tomato Soup
Ingredients
1 small onion
1 clove garlic
1 red chilli pepper
1 tin diced tomatoes
2 red peppers
1 vegetable stock cube
1 small French baguette
black olive tapenade and basil cress, to serve
Method
Roast the peppers over a flame or in a hot oven (225° C) until blackened. Place in a tightly closed plastic bag for ± 10 minutes to steam. Remove the skin from the peppers.
Dissolve the vegetable stock cube in 600 ml hot water. Finely chop the onion, garlic and chilli. Slice the peppers into strips.
Heat 2 tablespoons olive oil in a pan and sweat the onion until soft. In the meantime, cut the baguette lengthways into thin slices, drizzle with olive oil and toast in the oven at 200° C for 6-10 minutes until golden brown and crisp.
Add the finely chopped garlic and chilli to the pan and fry for 2 minutes. Add the strips of roasted pepper and the tin of tomatoes and mix well. Add the stock and bring to the boil. Simmer for 10-15 minutes.
Blend the soup with a stick blender or in a traditional blender for a smoother finish. Season with salt and pepper.
Spoon the soup into bowls and drizzle with olive oil. Top the toasted baguette with a little olive tapende and basil cress and rest it gently on each bowl. Serve at once.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours