This is a fantastically delicious clear broth using tasty mussels

Everything you could need for a cold, wet and windy day 
Preparation 15 minutes 

Cooking time 8 minutes 

Serves two 
Shopping list 

1kg of fresh mussels (cleaned, debearded and washed)

800ml chicken stock 

1 lemon grass stalk, bashed and thinly sliced 

6 slices of galangal (fresh ginger will do)

Bunch of fresh coriander 

4 lime leaves 

Splash of fish sauce 

6 small green chilli (thinly sliced, DO NOT TAKE THE SEEDS OUT! I’m watching you)

Splash of lime juice 

1. Bring the chicken stock to the simmer 

2. Add the lemon grass, galangal, lime leaves and the chopped stalks of the coriander (keep the leaves to add right at the end)

3. Simmer for 4 minutes 

4. Now add the chilli, fish sauce lime juice and the mussels 

5. Quickly bring to the boil 

6. As soon as the mussels come to the boil add the chopped coriander leaves 

7. Remove from the heat and serve immediately 
Fish and Tips 

Don’t over cook the mussels, they’ll become rubbery and quite horrible to eat

Discard any mussels that haven’t opened 

Keep the seeds in the chilli, this is a hot and sour broth 

Experiment with other seafood, prawns, clams and monkfish are great

Go on give this fantastic delicious and tasty recipe a whirl 

See Jon’s new series Fish and Tips soon on Simply Good Food TV the new mobile app for foodies down load it today from the apple and android app stores.
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Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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