Mussels and clams with coconut and lemongrass broth

This fragrant broth features mussels and clams
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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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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'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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Churchill

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