Mussels in a Thai style broth
| Published: 3rd October 2007 10:34 |
Serves: 2 as a main meal, 4 as a starter
Preparation time: 15 minutes
Cooking Time: 10-15 minutes
Ingredients
2 kilos Mussels, Cleaned and sorted
1 litre of Fish or vegetable stock
2 Lemongrass stalks, finely chopped
2 Cloves of garlic, thinly sliced
1 red chilli, finely chopped
½ inch chunk of Root ginger, finely chopped
Juice of 2 limes
2 tbsp Light Soy sauce
1 tbsp Thai Fish sauce
Large bunch of coriander
1. Put the lemongrass, garlic, chilli, ginger, lime juice, fish sauce and stock in to a very large pan. Bring to the boil.
2. Add the mussels, Soy sauce and half of the fresh roughly chopped coriander. Cover and shake the pan gently cook for 4-6 minutes, until the mussel shells are open, but keep an eye on them over cooking will make the mussels rubbery.
3. Dress with the rest of the coriander and serve immediately.
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