Mussel broth
- Main
- Medium
- 4
- 45 minutes
PT45M
Ingredients
- 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
To plate
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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Mussel broth
