Grilled Mussels with Lime and Pepper Sauce

Tuk Meric

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Grilled mussels served on a dark platter

Prep Time:

35 minutes

Number of Servings:

Serves 4

Recipe Source:

Sweet, Savory, Spicy by Sarah Tiong ($25.00, Page Street Publishing Co, 2020)

Ingredients

4 tbsp black peppercorns, toasted and finely ground
2 tsp salt
2 tsp brown sugar
¹⁄₂ cup fresh lime juice
2 lbs fresh mussels in the shells, cleaned
1 to 2 Tbsp oil (rice bran, canola or grapeseed)
Thinly sliced fresh cilantro leaves, as needed

Directions

Preheat the grill to high heat (450 to 475°F).
In a medium bowl, mix together the peppercorns, salt, brown sugar and lime juice. Stir thoroughly until the salt and sugar are dissolved. Set the sauce aside.
Place the mussels on the grill and close the grill’s lid, or place a large metal bowl over the top of the mussels to trap the steam and smoke. Cook the mussels for 2 to 3 minutes. Check to see if all the mussels have opened. If not, cook them for another 1 to 2 minutes.
Remove the mussels from the heat as quickly as you can and transfer them to a large bowl. Discard any mussels that have not opened.
While the mussels are still hot, dress them with the sauce and oil. Sprinkle the cilantro over the mussels and serve immediately.

Notes

Always ensure your mussels are fresh before cooking by asking your fishmonger, and making sure there are no offensive smells or broken shells.
The mussels can be replaced with clams or other shellfish. The sauce works beautifully with most seafood!

Nutrition Info:

Made with grapeseed oil: 253 Calories, 27 g Protein, 64 mg Cholesterol, 12 g Carbohydrates, 2 g Total sugars (1 g Added sugars), 0 g Fiber, 10 g Total fat (1 g sat), 650 mg Sodium, ★★★★★ Vitamin B12, Iron, Phosphorus, [nut3] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin C, Zinc, ★★ Vitamin B3 (niacin), Folate, ★ Vitamin A, Vitamin B6, Vitamin E, Magnesium, Potassium

Explore the street food stalls, night markets and hawker centers of Thailand, Malaysia, Cambodia and more without ever leaving home thanks to chef and Masterchef Australia finalist Sarah Tiong's satisfying Southeast Asian recipes.

Sarah opens up a fantastic world of flavor to try. These hearty snacks, barbeque bites and shared plates encompass the most popular street foods of Southeast Asia, gleaned from her Malaysian family recipes and her own travels throughout the region. And in Sarah's opinion, the secret to incredible Southeast Asian food is all in the sauce, so she also shares an entire chapter of sweet, savory, salty, and spicy options to top off your meal, including family secrets like her Mum's "Everything" Sauce.

Whether it's steamed, fried or barbecued, every recipe in this book will fill your table with delicious, unforgettable dishes-- so what are you waiting for?

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