Spiced Mussels In Vinegar
|Vegetable oil||2 Teaspoon|
|Onions||2 , chopped|
|Fresh green chilies||3 Medium, chopped|
|Chopped fresh oregano||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Crushed black peppercorns||1⁄2 Teaspoon|
|Apple cider vinegar||2 Fluid Ounce (1/4 cup / 60 milliliter)|
|Fish stock||12 Fluid Ounce (1 1/2 cups / 375 milliliter)|
|Mussels||1 Kilogram, scrubbed and beards removed|
1. Heat oil in a saucepan over a medium heat, add onions and cook, stirring, for 3 minutes or until soft. Add chilies, oregano, cumin, peppercorns, bay leaves and cinnamon and cook, stirring, for 2 minutes (a).
2. Stir vinegar and stock into pan (b) and bring to the boil. Add mussels (c), bring to simmering, cover and simmer for 5 minutes or until mussels open. Discard any mussels that do not open after 5 minutes cooking. Serve mussels with pan juices.