Mussels in a Thai-style coconut broth

Prep: 10 mins, Cooking: 30 mins
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try this recipe for a mouth-watering seafood starter.

By Food24 March 19 2012
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Ingredients (13)

1 onion — diced
1 Tbs olive oil
1/2 tsp salt
1 thai chilli — deseeded and finely sliced
15 ml stock — NoMu vegetable or chicken
400 ml coconut milk — lite, tinned
lemongrass — bruised
3 leeks — baby
1-2 tsp sugar
30 ml lemon juice — fresh, or lime juice
1 tsp fish sauce
1/2 cup basil leaves — sliced
1/2 cup fresh parsley — chopped
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Method:

Defrost mussels if frozen.

Fry onion until translucent, add the salt to prevent it from burning. Add chilli and fry for a few minutes.
Add stock and coconut milk and bring to a gentle simmer.

Add lemongrass, baby leeks, sugar, lemon juice, fish sauce, basil, parsley and Sichuan pepper.

Simmer for 10 minutes to allow flavours to infuse. Taste and adjust flavouring where necessary.

Remove leeks and slice. Remove lemongrass.

Add mussels and put lid on pot.
  
If mussels are already cooked, coat them in the sauce and allow them to heat through before removing from stove.

If mussels are fresh, simmer for 5 – 7 minutes until cooked.

Discard any closed mussels.
Add sliced leeks back to pot and stir. Check seasoning.

Serve with vermicelli rice noodles or jasmine rice.

Reprinted with permission of Leaine’ s Kitchen. To visit Leaine’ s Kitchen‘s blog, click here.



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