These mussels in a Thai style broth are the ultimate in simple, healthy fast food. And if you’re visiting the coast on holiday, you should be able to source some straight-from-the-sea fresh ones!
When I’d planned this recipe for mussels in a Thai style broth a week or two back, I had fully intended to pop down to the beach and collect the mussels myself. However with all the crazy weather Cornwall has been hit with lately, I cheated and bought a bag from my fishmonger instead.
Mind you, they’re so cheap to buy, that I don’t feel all that bad.
I love how decadent & grown up a big steaming bowl of fresh mussels look and they make the perfect quick lunch when you have friends round (although as they seem to divide more people than Marmite, so do check with said friends beforehand whether they are fans or not!)
How to Clean a Mussel
First up, give the shell a tap with the back of a knife. Within a couple of seconds the shell should clamp shut by a very disgruntled resident. If it doesn’t, it means the mussel is dead and you need to bin that one.
On the opposite side of the hinge, you’ll often find what looks like a fuzzy piece of seaweed sticking out of the shell. This is known as the beard, and you need to pull that away before they go in the pot. Often times it’s easier to use the blade of blunt knife and your thumb to yank the beard out, but be warned, as soon as that shell closes, it closes tight.
Lastly, give each shell a good scrub under running water washing to remove any sand or silt and you’re good to go.
- 1 kilo super fresh mussels
- 275ml chicken stock
- 1/2 a stalk of lemongrass, bashed with the back of a knife
- 2 spring onions
- 1 chilli
- 150ml coconut milk
- 1 clove garlic, finely chopped
- 1/2 teaspoon fish sauce
- Coriander, chopped plus extra for serving
- Heat the chicken stock & lemongrass stalk until it just comes to the boil. Add the mussels & pop on the saucepan lid, shaking the pan occasionally whilst they cook for 2 minutes.
- Add the other ingredients, give them all a stir and let cook for 1 more minute before serving the mussels between 2 bowls and pouring over the broth.
- Top with a spring or two of coriander & serve with a chunk of baguette on the side.