Chef: Paul Ainsworth
Seafood: Mussels
Produce: Garlic, Shallots, Lime Leaves, Lemon Grass Sticks, Red Chilies, Lime
Sauces & Broths: Fish stock
Seasonings: salt
Seasonings: salt
Other: Coconut milk, picked ginger, olive oil
Cooking Method: Stove top
Ingredients:
1.5 kg of mussels, cleaned
8 shallots, diced
1 garlic clove, finely grated
10 g of pickled ginger, finely chopped
3 kaffir lime leaves
1 lemon grass stick, finely chopped
400 ml of coconut milk
1 liter of Fish stock, reduced to 500 ml
4 red chillies, deseeded and finely diced
olive oil
salt
1 lime, juiced
To plate:
1 loaf of bread
1 handful of basil, chopped
1 handful of coriander, chopped
Procedure:
1. Sweat the shallots in a little olive oil until soft but with no colour, add garlic both the gingers and the lemongrass
2. Continue to cook out gently for another 8 minutes
3. Add the fish stock and bring to simmer
4. Then add coconut milk and kaffir lime leaves and gently simmer for 8-10 minutes
5. Check seasoning and adjust with salt and lime juice. Leave to cool down
6. For the chillies, drop into boiling water and refresh under a cold water, repeat twice more
7. Heat a wok and add mussels, broth and chillies. gently with a lid on then cook until all mussels are open
8. Finish with chopped basil and coriander. Serve with bread
Restaurant: Number 6, 6 Middle Street, Padstow, PL28 8AP
Restaurant: Rojano's in the Square 9 Mill Square, Padstow, PL28 8AE
Recipe Type: Authentic
Recipe Author: Chef Paul Ainsworth
Original Photograph By: Chef Paul Ainsworth/greatbritishchefs.com
Photograph Retouched By: Recipe Spy
Recipe Source: greatbritishchefs.com/recipes/mussel-broth#sthash.DRSUIiuM.dpuf
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