Mussel broth

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

Metric

Imperial

To plate

  • 1 loaf of bread
  • 1 handful of basil, chopped
  • 1 handful of coriander, chopped

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
  • 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
First published in 2015
share recipe:

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.

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