Hot and Sour Thai Mussel Broth
This is a fantastically delicious clear broth using tasty mussels
Everything you could need for a cold, wet and windy day
Preparation 15 minutes
Serves two
Shopping list
1kg of fresh mussels (cleaned, debearded and washed)
800ml chicken stock
1 lemon grass stalk, bashed and thinly sliced
6 slices of galangal (fresh ginger will do)
Bunch of fresh coriander
4 lime leaves
Splash of fish sauce
6 small green chilli (thinly sliced, DO NOT TAKE THE SEEDS OUT! I'm watching you)
Splash of lime juice
Method
1. Bring the chicken stock to the simmer
2. Add the lemon grass, galangal, lime leaves and the chopped stalks of the coriander (keep the leaves to add right at the end)
3. Simmer for 4 minutes
4. Now add the chilli, fish sauce lime juice and the mussels
5. Quickly bring to the boil
6. As soon as the mussels come to the boil add the chopped coriander leaves
7. Remove from the heat and serve immediately Fish and Tips
Don't over cook the mussels, they'll become rubbery and quite horrible to eat
Discard any mussels that haven't opened
Keep the seeds in the chilli, this is a hot and sour broth
Experiment with other seafood, prawns, clams and monkfish
