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Mussels in a Thai coconut and ginger broth


  • 300g mussels

  • 1 tin thick coconut milk

  • 3 Kaffir lime leaves

  • 1 piece ginger

  • 1 stem coriander leaves

  • 2 birds eye chillies

  • 2 Thai shallots

  • Salt and pepper

  • Garlic

  • Sugar


  • 1.

    Ensure the mussels are cleaned and scraped with a sharp knife. Discard any that are open.

  • 2.

    Crush the garlic, shallots, ginger and chillies into a heavy based pan adding the coconut milk, sugar and bring to the boil. Adjust the seasoning. Add the lime leaves, and throw in the mussels.

  • 3.

    As they start to open leave for a minute then add the coriander leaves, turn into a bowl and serve.

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