Mussels in spiced broth
Creamy coconut broth with plump orange mussels makes an easy but impressive starter for two
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 10 mins
- 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.
- 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.
- 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.
Per serving
623 kcalories, protein 17g, carbohydrate 14g, fat 55 g, saturated fat 47g, fibre 0g, sugar 10g, salt 4.07 g
Recipe from Good Food magazine, May 2010.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/471627/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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
Buy ingredients
Search Good Food
Salt & pepper quails with Thai herb & bean salad
Packed with fresh Thai flavours, these quails make a special supper for two
0
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 10 mins
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
Per serving
623 kcalories, protein 17g, carbohydrate 14g, fat 55 g, saturated fat 47g, fibre 0g, sugar 10g, salt 4.07 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
30 April 2010
MyBinder rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
07 February 2011
winkiwoo rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.