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