Recipe: Mussels in a Thai-Style Broth
| Published: 6th October 2008 22:42 |
Thoroughly tasty and not an ounce of fat in sight. This is an aromatic and virtuous way to cook mussels. Perfect as the nights start to draw in.
Serves: 2 as a main meal, 4 as a starter
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Ingredients:
2 kg 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
- Put the lemongrass, garlic, chilli, ginger, lime juice, fish sauce and stock into a very large pan. Bring to the boil.
- Add the mussels, soy sauce and half of the fresh roughly chopped coriander. Cover and shake the pan gently and cook for 4-6 minutes, until the mussel shells are open, but keep an eye on them as over cooking will make the mussels rubbery.
- Dress with the rest of the coriander and serve immediately.
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