Mussels in a Thai Style Broth
| Published: 28th September 2007 23:32 |
Mussels in a Thai style broth
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 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
Method
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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