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Ingredients:
450ml fish stock 3cm chunk fresh ginger, sliced finely 1-2 chillies, finely chopped (omit if avoiding nightshades) 1 lime 24-30 mussels (depending on size) a handful of fresh coriander
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Preparation:
Bring the fish stock to the boil in a deep saucepan. Add the ginger, chilli and lime juice to the stock, and simmer for 5 minutes. Add the mussels, stir and cover for 2 minutes, then stir and cover again for 2 more minutes. The mussels should all be open by now (discard any that have not opened), add the chopped coriander, stir and serve immediately.
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Notes:
Place fresh mussels in a large bowl of cold water for an hour before cooking, changing the water 2 or 3 times. Don't forget to put a bowl out for the shells!
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| Preparation and Cooking Time: | 15 min | Difficulty: | very simple |
| Portions: | Serves 2 | Amount: | |
| Vegetarian: | No | Vegan: | No |
| Dairy free: | Yes | Gluten free: | Yes |
| Egg free: | Yes | Nut free: | Yes |
| Legume free: | Yes | Low GI: | Yes |
| Yeast free: | Yes | Best Bet: | Yes |
| Nightshade free: | Yes | Citrus free: | No |
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