Mussel broth

servings4
45 minutes

Ingredients

  • 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

Method

1
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
2
Continue to cook out gently for another 8 minutes
3
Add the fish stock and bring to simmer
  • 1000ml of fish stock, reduced to 500ml
4
Then add coconut milk and kaffir lime leaves and gently simmer for 8-10minutes
  • 400ml of coconut milk
  • 3 kaffir lime leaves
5
Check seasoning and adjust with salt and lime juice. Leave to cool down
  • salt
  • 1 lime, juiced
6
For the chillies, drop into boiling water and refresh under a cold water, repeat twice more
  • 4 red chillies, deseeded and finely diced
7
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
8
Finish with chopped basil and coriander. Serve with bread
  • 1 handful of basil, chopped
  • 1 handful of coriander, chopped
  • 1 loaf of bread