1 cup peeled shallots
1/2 cup of dried shrimp
3/4 cup tamarind pulp
1 cup dried chillies
1/2 peeled garlic
1 bag of Boston Bay mussels, they arrive alive and de-bearded, but check for any debris missed.
Raw sugar, soy sauce, lime juice and salt for seasoning
A handful of coriander leaves for garnishing
Soak the dried shrimp in cold water for an hour, and in a separate bowl, do the same with the chillies.
After an hour, drain both the shrimp and the chillies.
Using a mortar and pestle or a food processor, combine the shallots, shrimp, tamarind pulp, chillies and garlic to form a paste.
In a pan on medium heat, fry off the paste using olive or peanut oil for a few minutes until the paste smells fragrant and cooked through.
Sprinkle a little sugar into the mixture to balance the sourness and to create a nice, caramelised colour.
Drop the cleaned mussels into the pan and cover with a lid. After a few minutes, the shells should start to open. Discard any that haven’t opened after about 5 minutes.
Season the entire mixture with a little soy sauce, lime juice and salt to your own personal taste.
Spoon the mussels onto a big serving plate, garnish with coriander leaves and serve immediately.
Claude's Woollhara will be making an appearance at the 2013 Taste of Sydney. To book tickets for the event, head to www.tasteofsydney.com.au