23 Jan Mussels and clams, coconut and lemongrass broth – Rick Toogood, Prawn on the Lawn
600 g palourde/carpet shell clams
1 kg mussels
2 lemongrass stalks, finely diced
2 large shallots, finely diced
1 birdseye chili, finely diced
4 garlic cloves finely diced
4 kaffir lime leaves
100 ml fish stock
150 ml coconut milk
25 g butter
A handful chopped coriander
1 sliced spring onion
4 lime wedges
In a saucepan, add the garlic, shallots, lemongrass and chili with a small amount of butter. On a medium heat soften all the ingredients, this should take around 5 min.
Add the fish stock, coconut milk and kaffir lime leaves and simmer for a further 5 min. The broth is now ready.
Put a large saucepan with a lid on a high heat. Once hot, add the mussels and clams, pour the broth over the molluscs and replace the lid. Steam for a couple of minutes until the molluscs have popped open.
Place into 4 bowls with equal amount of broth in all the bowls. Garnish with the chopped spring onion, coriander and mint leaves and serve with wedges of lime.
The broth can be kept in the fridge for 3 days.