How to make asian mussels #healthyeating

I love mussels and these clean Asian flavours work perfectly as a broth to accompany them. You can either serve as an impressive starter or a lunch or light supper

Disclaimer: I'm no seafood expert and this is one of my 1st times cooking mussels. They can cause food poisoning so get them from a good fishmonger and ask advice on cooking. This is just a guideline

The quantities are for one lunch but easily doubled/tripled etc. Start with 1tbsp of white miso paste and a wine glass full of water

Add one crush garlic clove, 1/2 inch of grated ginger and the zest of 1/2 a lime

Add 1tsp lemongrass paste, 1/2 tbsp soy sauce and 1 tsp fish sauce

Add 1/2 a chopped red chilli (or more or less depending on how hot yours is)

Add 1/4 can of coconut milk

Take your mussels. This was about 150g but you might want more or less per person

If they are open tap them on the side. If they fail to close throw them away. Wash them well and remove any of the debris or 'beard' on the outside

Place the closed shells in the broth

Put the lid on and simmer. They are done when the shells of the mussels open up. This took 3-4 mins for me

Add some shredded Thai basil and the juice of half a lime. If any shells aren't open throw them away

Place the mussels in a bowl

Pour the broth around them. Enjoy!

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