I love mussels and these clean Asian flavours work perfectly as a broth to accompany them. You can either serve as an impressive starter or a lunch or light supper.

Asian Mussels

Asian Mussels
Recipe type: Dinner, Lunch, Snack
Cuisine: Asian
 
Ingredients
  • 1tbsp of white miso paste
  • wine glass full of water
  • one crush garlic clove
  • ½ inch of grated ginger
  • zest of ½ a lime
  • 1tsp lemongrass paste
  • ½ tbsp soy sauce
  • 1 tsp fish sauce
  • ½ a chopped red chilli (or more or less depending on how hot you like it)
  • ¼ can of coconut milk
  • 150g mussels
  • shredded Thai basil
  • juice of half a lime
Instructions
  1. Start with 1tbsp of white miso paste and a wine glass full of water
  2. Add one crush garlic clove, ½ inch of grated ginger and the zest of ½ a lime
  3. Add 1tsp lemongrass paste, ½ tbsp soy sauce and 1 tsp fish sauce
  4. Add ½ a chopped red chilli
  5. Add ¼ can of coconut milk
  6. Take your mussels. This was about 150g but you might want more or less per person
  7. If they are open tap them on the side. If they fail to close throw them away. Wash them well and remove any of the debris or 'beard' on the outside
  8. Place the closed shells in the broth
  9. Put the lid on and simmer. They are done when the shells of the mussels open up. This took 3-4 mins for me
  10. Add some shredded Thai basil and the juice of half a lime. If any shells aren't open throw them away
  11. Place the mussels in a bowl and pour the broth around them. Enjoy!
  12. Disclaimer: I'm no seafood expert and this is one of my 1st times cooking mussels. They can cause food poisoning so get them from a good fishmonger and ask advice on cooking. This is just a guideline
Nutrition Information
Serving size: 1

 

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