Mussel broth
Cooking time: 45 minutes
Serves: 4
Ingredients
1.5kg of mussels, cleaned
8 shallots, diced
1 garlic clove, finely grated
10g of pickled ginger, finely chopped
3 kaffir lime leaves
1 lemon grass stick, finely chopped
400ml of coconut milk
1l of Fish stock, reduced to 500ml
4 red chillies, deseeded and finely diced
olive oil
salt
1 lime, juiced
To plate:
1 loaf of bread
1 handful of basil, chopped
1 handful of coriander, chopped
Method
1. Sweat the shallots with a few drops of olive oil. They should soften but not colour. Add in the garlic, both the gingers and the lemongrass
2. Keep gently cooking for another 8 minutes
3. Mix in the fish stock and bring to a simmer
4. Pour in the coconut milk and drop in the kaffir lime leaves. Simmer for 8-10 minutes
5. Test the seasoning and add lime juice and salt if needed. Allow to cool
6. Drop the chillies into boiling water then remove and put them in some cold water to refresh, repeat this two times
7. Heat a wok and add the broth, chillies and mussels. Cook gently until all mussels are open
8. Top with coriander and basil. Serve with bread
Recipe courtesy of Great British Chefs. For more delicious recipes, visit www.greatbritishchefs.com/recipes
Serves: 4
Ingredients
1.5kg of mussels, cleaned
8 shallots, diced
1 garlic clove, finely grated
10g of pickled ginger, finely chopped
3 kaffir lime leaves
1 lemon grass stick, finely chopped
400ml of coconut milk
1l of Fish stock, reduced to 500ml
4 red chillies, deseeded and finely diced
olive oil
salt
1 lime, juiced
To plate:
1 loaf of bread
1 handful of basil, chopped
1 handful of coriander, chopped
Method
1. Sweat the shallots with a few drops of olive oil. They should soften but not colour. Add in the garlic, both the gingers and the lemongrass
2. Keep gently cooking for another 8 minutes
3. Mix in the fish stock and bring to a simmer
4. Pour in the coconut milk and drop in the kaffir lime leaves. Simmer for 8-10 minutes
5. Test the seasoning and add lime juice and salt if needed. Allow to cool
6. Drop the chillies into boiling water then remove and put them in some cold water to refresh, repeat this two times
7. Heat a wok and add the broth, chillies and mussels. Cook gently until all mussels are open
8. Top with coriander and basil. Serve with bread
Recipe courtesy of Great British Chefs. For more delicious recipes, visit www.greatbritishchefs.com/recipes