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

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