Mussels in a Spicy Thai Broth


2 teaspoons sesame oil

2 garlic cloves, crushed

2 red chillies, deseeded, finely chopped

2 sticks lemon grass, white part chopped

4 kaffir lime leaves, shredded

375ml Stock Chicken

1 cup light coconut milk

1 tablespoon fish sauce

1 tablespoon brown sugar

1 lime, juiced

1.5kg black mussels, cleaned, beards removed

4 Spring onions, thinly sliced, to serve

1/2 cup coriander leaves, to serve


1.Heat oil in a saucepan over medium-high heat. Add garlic, chillies, lemon grass and lime leaves. Cook for 1 minute. Add stock, coconut milk, fish sauce, sugar and lime juice. Simmer for 10 minutes.

2.Add mussels to saucepan. Cover. Cook for 2 to 3 minutes or until mussels open. Discard any unopened mussels.

3.Ladle mussels and broth into warm bowls. Top with spring onions and fresh coriander.

Serve immediately.