Thai mussel broth

Plump mussels cooked in a coconut broth with pak choi. So good you’ll wish you’d made double!

READY IN

13 minutes

COOKING TIME

8 minutes

PREP TIME

5 minutes

SERVES

4

Ingredients

2 tbsp fragrant Thai base

400 ml tin reduced fat coconut milk

2 red chillies, deseeded and chopped

3 limes

1 tbsp mirin

2 large pak choi, washed and sliced

2 kg live mussels, scrubbed and debearded (discard any with broken shells and those that don’t close when tapped)

½ pack fresh coriander, leaves chopped

4 pieces white crusty bread, to serve

Method

1

In a large pan over a medium heat, fry the Thai base for 1-2 minutes until fragrant. Pour in the coconut milk and 100ml water and bring to the boil. Reduce to a simmer and cook for 2 minutes.

2

Add the chillies, zest and juice of two limes, mirin, pack choi and mussels. Cover with a tight-fitting lid and cook for 3-4 minutes, or until the mussels open. Discard any mussels that remain shut.

3

Garnish the mussels with the coriander and serve with the bread and wedges of lime on the side.

Cook’s tip: halfway through cooking time, use a long handled cooking spoon to carefully stir the mussels in the saucepan. This will make sure that all of the mussels cook in the same length of time

Leave a Reply