Asian paella with mussels

Name: Asian paella with mussels
Ingredients: 1 kg Mussels; 1 units.items White onion (sliced into rings); 1 Herb butter; White pepper (from the mill); splash of white wine; 350 g Basmati rice; 300 ml Coconut cream 24%; 400 ml Water; 1 Salt; 1 Sugar; 0.5 units.items Chinese cabbage; 1 units.items Red pointed pepper (thinly sliced); 1 units.items Winter carrot (brunoise); 100 g White mushrooms (quartered); 1 units.items Shallot (finely chopped); 120 g Tom Kha sauce; 150 ml Tom Kha sauce; Cashew nuts; Coriander

The mussels are placed on an 'Asian paella' with tom kha sauce. The approximate cost price per person is €3.25.

This recipe is for 4 people.

Ingredients

1kgMussels

1units.itemsWhite onion (sliced into rings)

1Herb butter

White pepper (from the mill)

splash of white wine

350gBasmati rice

300mlCoconut cream 24%

400mlWater

1Salt

1Sugar

0.5units.itemsChinese cabbage

1units.itemsRed pointed pepper (thinly sliced)

1units.itemsWinter carrot (brunoise)

100gWhite mushrooms (quartered)

1units.itemsShallot (finely chopped)

120gTom Kha sauce

150mlTom Kha sauce

Cashew nuts

Coriander

Preparation

Wash the mussels and discard any open shells.
Sauté the onion with herb butter in the pan.
Add the mussels, wine, and white pepper, and put the lid on the pan.
After 3 minutes, shake well.
Leave on the heat for another 3 minutes until all the shells are open.
Remove the mussels from the shells.

Wash the rice.
Cook with the listed ingredients for about 12 minutes with the lid on the pan.
Remove from the heat and let steam off for another 10 minutes.

Blanch the carrot briefly in salted water.
Stir-fry the shallot in sunflower oil, first with the carrot, then the bell pepper strips, and finally the white cabbage and mushrooms.
Cook until just tender, add the sauce, and heat everything through.

Strain about 150 ml of tom kha sauce.
Put in a siphon, charge, and keep warm in a bain-marie.
Spread the rice on a platter.
Spoon the vegetables on top.
Place the mussels on top.
Garnish with the foam of tom kha sauce (from the siphon), some chopped cashew nuts, and coriander.