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Mussel broth
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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.
First published in 2015
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Ingredients
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Imperial
- 1.5kg mussels, cleaned
- 8 shallots, diced
- 1 garlic clove, finely grated
- 10g of pickled ginger, finely chopped
- 3 makrut 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
SAVE RECIPE
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 makrut lime leaves
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
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