Seafood Recipe: Thai-Inspired Mussel Broth
- Credit: Archant
Porthilly mussels, coconut, lemon grass, tomato, basil & miso broth, mopping bread
Ingredients (serves 2):
- 1.5kg mussels
- 1 tbsp olive oil
- 4 shallots, finely diced
- 1 garlic clove, finely grated
- 10g pickled ginger, finely chopped
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- 10g fresh root ginger, grated
- 1 red chillies, seeds removed, cut into finely sliced rings
- 3 kaffir lime leaves
- 15g palm sugar
- 1 stick lemongrass, finely chopped
- 1 litre fish stock, cooked until reduced to 500ml
- 200ml tin coconut milk
- Soy sauce, to taste
- 1 lime, zest and juice
- 1 loaf good-qualitysourdough bread
- 10g basil leaves torn
- 10g coriander leaves, roughly chopped
Wash the mussels under plenty of cold, running water. Discard any open mussels that won't close when lightly tapped as these aren't safe to eat.
Pull out the tough, fibrous beards protruding from between the tightly closed shells and then carefully knock off any barnacles with a knife. Give the mussels another quick rinse to remove any little pieces of shell. Set aside and keep cool.
Place a large deep-sided saucepan over a low to medium heat. Add the olive oil to the pan and fry the shallots until soft and translucent but still colourless. Add the garlic, both the pickled and fresh ginger, sliced chillies, kaffir lime leaves, palm sugar and lemongrass. Cook this gently for another eight minutes, adding a little water if the mixture starts to colour.
Pour the fish stock into the same pan, bring to a simmer and cook until the volume of liquid has reduced (about five minutes). Add the coconut milk and simmer for a further 5-8 minutes. Taste the broth, check the seasoning and adjust with soy sauce and lime juice, to taste.
Place a wok or a medium-sized saucepan over a medium heat. When the pan is hot, add the mussels, then cover with a lid and turn down the heat. Gently cook until all the mussels are open (discard any that do not open). Add the spiced broth to the pan and heat through.
Cut the sourdough bread into slices and rub it all over with olive oil. Heat a griddle pan and chargrill the bread on both sides until golden.
Sprinkle the mussels and spiced broth with freshly chopped basil and coriander and the zest of a lime. Serve in bowls with the chargrilled sourdough.
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