Mussel Broth Recipe - Great British Chefs

Main
medium
4
45 minutes

PT45M

Paul Ainsworth is blessed to live close to one of Britain's finest ports, where holiday-makers flock for culinary delights and a quintessential British experience. This mussel broth recipe adds a bit of spice and coconut to make sure that whatever the weather, the food is fabulous.

Discover more:

Share recipe

Related recipes

Beef pho southern-style – phở bò miền nam

Thuy Pham, The Little Viet Kitchen

Braised shaoxing pork belly with greens

The Kitchen with Great British Chefs

Watercress and mussel risotto

The Kitchen with Great British Chefs

Crespelle in brodo

Valeria Necchio

Ciaudedda – Stewed artichokes with pancetta and broad beans

Ciaudedda Lucania – stewed artichokes with pancetta and broad beans

The Kitchen with Great Italian Chefs

Ingredients

print recipe

shopping List

Metric

Imperial

1.5kg mussels, cleaned
8 shallots, diced
1 garlic clove, finely grated
10g of pickled ginger, finely chopped
3 kaffir lime leaves
1 lemon grass stick, finely chopped
400ml of coconut milk
1000ml of fish stock, reduced to 500ml
4 red chillies, deseeded and finely diced
olive oil
salt
1 lime, juiced

To plate

1 loaf of bread
1 handful of basil, chopped
1 handful of coriander, chopped

print recipe

shopping List

Sweat the shallots in a little olive oil until soft but with no colour, add garlic both the gingers and the lemongrass

8 shallots, diced
1 garlic clove, finely grated
10g of pickled ginger, finely chopped
olive oil
1 lemon grass stick, finely chopped

Continue to cook out gently for another 8 minutes

Add the fish stock and bring to simmer

1000ml of fish stock, reduced to 500ml

Then add coconut milk and kaffir lime leaves and gently simmer for 8-10minutes

400ml of coconut milk
3 kaffir lime leaves

Check seasoning and adjust with salt and lime juice. Leave to cool down

salt
1 lime, juiced

For the chillies, drop into boiling water and refresh under a cold water, repeat twice more

4 red chillies, deseeded and finely diced

Heat a wok and add mussels, broth and chillies. gently with a lid on then cook until all mussels are open

1.5kg mussels, cleaned

Finish with chopped basil and coriander. Serve with bread

1 handful of basil, chopped
1 handful of coriander, chopped
1 loaf of bread

Discover more:

Share recipe

Paul Ainsworth

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.