Spicy Tomato and Pepper Soup
10th April 2015
Pickled Ginger and Mussel Soup
10th April 2015
Ingredients
- 1250 g mussels with shell
- 1 tsp coconut oil melted
- 3 Shallots finely chopped
- 2 clove garlic finely sliced
- 1 stem lemon grass finely chopped
- 2 tbsp Fresh Coriander chopped
- 1 portion fresh red chilli deseeded and finely sliced
- 1 portion stock cube, vegetable, make up to 300ml (1/2 pint) with hot water . (make sure the stock cube is yeast free)
Servings:
Instructions
- Discard any mussels that are damaged or that remain open when tapped. Rinse them well, scraping off the beards.
- Melt the coconut oil in a large sauce pan.
- Cook the shallots and garlic gently for 2-3 minutes.
- Add the lemon grass to the saucepan with the coriander, chilli and stock.
- Simmer for 10 minutes without a lid.
- Add the mussels to the saucepan and cover with the lid. Steam for 4-5 minutes, shaking the pan from time to time. Discard any mussels that fail to open.
- Share the mussels between four bowls, then serve with the liquid poured over.
