Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

Blue Mussels
(Mytilus Chilensis)

Green Mussels
(Mytilus Viridis)

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Make sure you have lots of crusty bread to sop up the juices. An Australian cup is 250ml and a tablespoon is 20ml.


  • 180 ml dry white wine (3/4 cup)
  • 1 tablespoon fish sauce
  • 2 teaspoons lime rind, finely grated
  • 2 kg medium black mussels
  • 1 tablespoon peanut oil
  • 1 tablespoon fresh ginger, grated
  • 2 garlic cloves, crushed
  • 3 fresh red Thai chili, seeded and thinly sliced
  • 2 cups coriander leaves, loosely packed


  1. Heat wine in a small saucepan until hot.
  2. Add sauce and rind; remove from heat and stand, covered, about 20 minutes.
  3. Meanwhile scrub mussels and pull away the beards.
  4. Heat oil in large saucepan; add ginger, garlic and chili. Cook, stirring until fragrant.
  5. Add wine mixture and mussels and simmer, covered for about 5 minutes or until mussels open (discard any that do not open).
  6. Stir in half the coriander.
  7. Spoon mussels and broth into large serving bowls, sprinkle with remaining coriander.

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