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Mussels in Coconut Broth

Jan 5, 2017
5 (2)
  • 500g mussels, cleaned
  • 1kg cockles
  • 2 chillies, sliced
  • 1 inch piece ginger, sliced
  • 2 garlic cloves, sliced
  • 3 stalks lemongrass, bruised
  • 10 lime leaves
  • ¼ bunch coriander, chopped
  • 1-2 limes, juiced
  • ½ bunch thai basil
  • Fish sauce, to taste
  • 2 shallots, finely sliced
  • 1 punnet baby corn, cut in half
  • A few slices fresh pineapple
  • 1 tomato, sliced
  • 400ml coconut milk
  • 200ml veg or chicken stock
In a large saucepan, add the coconut milk, stock, lemongrass, shallots, lime leaves, ginger, chilli and garlic. Bring to the boil and simmer for a few minutes to infuse flavours and reduce the sauce. Add the baby corn, cockles and mussels and cover with a lid. Cook for a few minutes until the mussels and cockles open. Season with fish sauce and lime juice. Add the pineapple and tomato. Stir and then add the coriander and basil, toss lightly and serve in a large bowl. Serves 4 as a starter.

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