Name: Mussels in spiced broth
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 5 coriander sprigs, leaves and stems separated, plus extra for serving; 400ml can coconut milk; 2 lemongrass halved and bruised, plus a thumb-size piece ginger, thickly sliced (or galangal if you have it); 6 lime leaves crushed; 2 small green chillies crushed; 125ml coconut cream; 500g mussels scrubbed; 2 tbsp fish sauce; 2 tbsp fresh lime juice

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Mussels in spiced broth

Mussels in spiced broth

John Torode

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Serves 2

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 5 out of 5.7 ratingsRate

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Creamy coconut broth with plump orange mussels makes an easy but impressive starter for two

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Ingredients

Nutrition

Units:

MetricUS

5 coriander

sprigs, leaves and stems separated, plus extra for serving
400ml can coconut milk
2 lemongrass

halved and bruised, plus a thumb-size piece ginger, thickly sliced (or galangal if you have it)
6 lime leaves

crushed
2 small green chillies

crushed
125ml coconut cream
500g mussels

scrubbed
2 tbsp fish sauce
2 tbsp fresh lime juice

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Nutrition: per serving

kcal623
fat55g
saturates47g
carbs14g
sugars10g
fibre0g
protein17g
salt4.07g

Method

step 1

Crush the coriander stems in a mortar using a pestle, then put into a large pan with the coconut milk, lemongrass and ginger. Bring to the boil and simmer for 4 mins. Add the lime leaves and chillies, then stir in the coconut cream.
step 2

Add the mussels and fish sauce, then cover with an ill-fitting lid or baking tray so that the mussels can steam, but the broth won’t boil over and make a mess of your stove. Bring the liquid back to the boil, then simmer for a few mins, shaking the pot every so often so the mussels move around and open up – this should take about 3-5 mins.
step 3

When all the mussels are open, add the lime juice but don’t boil again. Taste, and if you like it, good – otherwise add more chilli for heat, more lime for sourness and more fish sauce if you think it needs salt. Spoon into bowls and sprinkle with the coriander leaves to serve.

Recipe from Good Food magazine, May 2010

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A star rating of 5 out of 5.7 ratings

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