Mussel Broth Recipe

The key to getting this Paul Ainsworth recipe right is buying the freshest mussels you possibly can

Mussel recipe

Main

Medium

45 minutes

4

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Method
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1.
Sweat the shallots in a little olive oil until soft but with no colour, add garlic both the gingers and the lemongrass
2.
Continue to cook out gently for another 8 minutes
3.
Add the fish stock and bring to simmer
4.
Then add coconut milk and kaffir lime leaves and gently simmer for 8-10minutes
5.
Check seasoning and adjust with salt and lime juice. Leave to cool down
6.
For the chillies, drop into boiling water and refresh under a cold water, repeat twice more
7.
Heat a wok and add mussels, broth and chillies. gently with a lid on then cook until all mussels are open
8.
Finish with chopped basil and coriander. Serve with bread
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Ingredients

  • 1.5kg of mussels, cleaned
  • 8 shallots, diced
  • 1 garlic clove, finely grated
  • 10g of pickled ginger, finely chopped
  • 3 kaffir lime leaves
  • 1 lemongrass stick, finely chopped
  • 400ml of coconut milk
  • 10g of basil leaves
  • 10g of coriander leaves
  • 1l of Knorr 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

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Paul Ainsworth's recipe for mussel broth uses basil and kaffir lime leaves for a deliciously fresh taste. Use the freshest mussels for this broth recipe.
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Meet the chef

Paul Ainsworth

Paul Ainsworth