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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.
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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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Mussel broth
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