Wednesday, 22 November 2023 / Topics:
Ingredients: (Serves 4)
1 cup white rice
2 shallots, thinly sliced 2 long red chillies, seeds removed and roughly chopped
2 garlic cloves, roughly chopped
thumb-sized piece of ginger, roughly chopped
1 lemongrass stalk, white part roughly chopped
½ bunch of coriander, leaves picked and stems finely chopped
pinch of salt
2 tablespoons olive oil
6 kaffir lime leaves, scrunched
400ml tin coconut milk
500ml reduced-salt fish or vegetable stock
1 tablespoon fish sauce
1kg mussels, de-bearded
juice of 1 lime
Method:
- Bring a medium saucepan of water to the boil. Boil rice for 8-10 minutes or until just cooked. Drain well and keep warm.
- Meanwhile, combine shallots, chillies, garlic, ginger, lemongrass, coriander stems and a pinch of salt in a mortar and pestle. Bash and grind until a rough paste forms.
- Heat oil in a large pot over medium heat. Cook paste and kaffir lime leaves for 2-3 minutes or until fragrant. Add coconut milk, stock and fish sauce and bring to a simmer.
- Add mussels to coconut broth and cover with lid. Cook mussels for 3-4 minutes, shaking the pot occasionally, or until shells open.
- To serve, spoon mussels and broth between four soup bowls. Squeeze over lime juice and garnish with coriander leaves. Serve rice at the side to mop up broth.
