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Mussel broth

PT45M

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Ingredients

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To plate

  • 1 loaf of bread
  • 1 handful of basil, chopped
  • 1 handful of coriander, chopped
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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
  • 1000ml of fish stock, reduced to 500ml
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
  • 1 handful of basil, chopped
  • 1 handful of coriander, chopped
  • 1 loaf of bread
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Mussel broth

 
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