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

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