Mussels and clams with coconut and lemongrass broth

This fragrant broth features mussels and clams
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Mussels and clams

Rick Toogood of Prawn on the Lawn in Padstow shares his recipe for mussels and clams with coconut and lemongrass broth from the Padstow Festival Cookbook

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FOOD Magazine issue 187
  • You will need
  • Method

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.

You will need

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

Method

  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.
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Indy Coffee Box

'We use mussels from Porthilly Farm, just a stone's throw from our restaurant. They deliver them on the ferry every morning,' says Rick

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FOOD Magazine issue 187

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FOOD Magazine issue 187
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