Name: Mussels in spiced coconut broth
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kilogram medium black mussels, scrubbed, beards removed; 1 cup (250ml) water; 3 cup (750ml) fish stock; 10 centimetre (50g) piece fresh ginger, thinly sliced; 2 fresh small red thai chillies, thinly sliced; 4 clove garlic, thinly sliced; 3 dried curry leaves; 4 (100g) shallots, thinly sliced; 1 tablespoon fish sauce; 1 teaspoon finely grated lemon rind; 2 teaspoon lemon juice; 1/2 cup (125ml) coconut milk; 1 cup firmly packed fresh coriander leaves

Ingredients

1 kilogram medium black mussels, scrubbed, beards removed

1 cup (250ml) water

3 cup (750ml) fish stock

10 centimetre (50g) piece fresh ginger, thinly sliced

2 fresh small red thai chillies, thinly sliced

4 clove garlic, thinly sliced

3 dried curry leaves

4 (100g) shallots, thinly sliced

1 tablespoon fish sauce

1 teaspoon finely grated lemon rind

2 teaspoon lemon juice

1/2 cup (125ml) coconut milk

1 cup firmly packed fresh coriander leaves

Method

1.Place water and stock in a large saucepan with ginger, chilli, garlic, curry leaves, shallot, sauce, rind, juice and coconut milk. Bring to the boil. Reduce heat and simmer with lid on for 20 minutes.

2.Add mussels. Simmer with lid on for about 5 minutes or until mussels open. Season to taste.

3.Serve soup sprinkled with coriander.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook