Mussels and clams with coconut and lemongrass broth

For the broth:

• Garlic 1 clove
• Large shallots 2, finely diced
• Lemongrass stalks 2, finely diced
• Birdseye chilli 1, finely diced
• Butter for cooking
• Fish stock/white wine 100ml
• Coconut milk 150ml
• Kaffir lime leaves 4
• Mussels 1kg
• Palourde/carpet shell clams 600g

For the garnish:

• Spring onion sliced
• Coriander chopped
• Mint leaves
• Lime wedges

1. Put the garlic, shallots, lemongrass and chilli in a saucepan with a small amount of butter. Gently soften over a medium heat.
2. After 5 minutes, add the fish stock, coconut milk and kaffir lime leaves.
3. Simmer for a further 5 minutes. The broth is now ready and can be kept in the fridge for up to 3 days.
4. Put a large saucepan over a high heat. Once hot, add the mussels and clams, then pour in the broth and cover.
5. Steam for a couple of minutes until the shells have opened.
6. Divide between 4 bowls and garnish with the spring onion, coriander and mint leaves, and serve with wedges of lime.