Spiced broth with mussels
Prep:
20 mins
Cook:
10 mins
Make a luxurious silky broth with mussels for an impressive starter for two.
5 coriander sprigs, leaves and stems separated, plus extra for serving
400ml tin coconut milk
2 lemongrass, halved and bruised (by bashing a bit)
Thumb-size piece ginger, thickly sliced
6 lime leaves, crushed
2 small green chillies, crushed
125ml coconut cream
500g mussels, scrubbed (from fish monger)
2 tbsp fish sauce
2 tbsp fresh lime juice
Crush the coriander stems in a pestle and mortar then scrape into a large pan with the coconut milk, lemongrass and ginger.
Bring to the boil and simmer for 5 minutes.
Add the lime leaves and chillies, then stir in the coconut cream.
Add the mussels and fish sauce, then cover with a lid off to the side so it’s not sealed tightly and the mussels can steam.
Bring the liquid back to the boil, then simmer for a few minutes, shaking the pot every so often so the mussels move around and open up , which will take about 3-5 mins.
When all the mussels are open, add the lime juice but don’t boil again.
Test the taste and amend if needed with more salt, lime juice or chilli depending and discard any mussels that didn’t open if required.
Spoon into bowls and sprinkle with the coriander leaves to serve.
Serves
2
Preparation Time
20 minutes
Cooking Time
10 minutes
Main ingredients
Shellfish, Dairy, Vegetables, Chilli, Stock/Broth
Recipe Type
Starters, Entertaining
Level of Difficulty
Easy
