Mussel broth

  • medium
  • 4
  • 45 minutes
Not yet rated

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




To plate

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


Sweat the shallots in a little olive oil until soft but with no colour, add garlic both the gingers and the lemongrass
Continue to cook out gently for another 8 minutes
Add the fish stock and bring to simmer
  • 1000ml of fish stock, reduced to 500ml
Then add coconut milk and kaffir lime leaves and gently simmer for 8-10minutes
Check seasoning and adjust with salt and lime juice. Leave to cool down
For the chillies, drop into boiling water and refresh under a cold water, repeat twice more
Heat a wok and add mussels, broth and chillies. gently with a lid on then cook until all mussels are open
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

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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