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

Method
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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Find out why Corney & Barrow match this Mussel recipe with a light and crisp white wine, a rosé wine, or a champagne or sparkling white wine

Ingredients

To plate

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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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