Mussels in Thai broth
0
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
If you love mussels, you'll adore this aromatic dish with its flavours of Thailand.
Ingredients
Mussels weighed with Shells
1250 g
Calorie controlled cooking spray
5 spray(s)
Shallots
3 medium, finely chopped
Garlic
2 clove(s), finely sliced
Lemon grass stems
1 individual, finely chopped
Coriander, fresh
2 tablespoon(s), chopped
Chilli, green or red
1 individual, deseeded and finely sliced
Vegetable stock cube
1 cube(s), vegetable, make up to 300ml (1/2 pint) with hot water
Instructions
1
Discard any mussels that are damaged or that remain open when tapped. Rinse them well, scraping off the 'beards'.
2
Spray a large saucepan with low fat cooking spray. Cook the shallots and garlic gently for 2-3 minutes.
3
Add the lemon grass to the saucepan with the coriander, chilli and stock. Simmer for 10 minutes without a lid.
4
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.
5
Share the mussels between four bowls, then serve with the liquid poured over.
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