Spiced broth with mussels

Prep: 20 mins
Cook: 10 mins
Spiced broth with mussels
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

16 Shares

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