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Prawn on the lawn_recipe_my hungry valentine-mussels

Mussels and clams, coconut and lemongrass broth – Rick Toogood, Prawn on the Lawn

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30 minutes



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


Mint leaves
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.

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The broth can be kept in the fridge for 3 days.