Thai Mussels

INGREDIENTS

•1.5kg mussels

•A dash of olive oil

•4 shallots, diced (1cm)

•1 garlic clove, finely grated

•10g pickled ginger, finely chopped

•10g fresh root ginger

•1 red chilli, seeds removed, cut into finely sliced rings

•3 kaffir lime leaves*

•15g palm sugar

•1 stick lemongrass, finely chopped

•1 litre fish stock, cooked until reduced to 500ml

•200ml tin coconut milk

•Soy sauce, to taste

•1 lime, zest and juice

•1 loaf good-quality sourdough bread •10g basil leaves torn

•10g coriander leaves (knife run through gently)

METHOD

*Kaffir lime leaves are a handy ingredient if you love Thai food. You can buy them online preserved or frozen and store them in your own freezer to use a little like bay leaves, infusing into curries, soups and stir fries.

1. Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly tapped.

2. Pull out the tough, fibrous beards from between the tightly closed shells, then knock off any barnacles with a knife. Give the mussels another quick rinse to remove any little pieces of shell. Set aside. 3. Over a low to medium heat, fry the shallots in a large pan in a little olive oil until soft, but still colourless. Add the garlic, both the pickled and fresh ginger, sliced chillies, kaffir lime leaves, palm sugar and lemongrass. Cook this gently for another 8 minutes, adding a little water if the mixture starts to colour.

4. Pour in the fish stock, bring to a simmer and cook until the volume of liquid has reduced (about 5 minutes). Add the coconut milk and simmer for a further 5-8 minutes. Taste the broth, check the seasoning and adjust with soy sauce and lime juice to taste. Leave to cool.

5. Heat a wok or medium-sized saucepan on a medium heat. Add the mussels, turn down the heat and cook gently with a lid on until all the mussels are open (discard any that do not open). Add the broth. 6. Cut the sourdough into slices and rub it all over with olive oil. Heat a griddle pan and chargrill the bread on both sides.

7. Sprinkle the broth with freshly chopped basil, coriander and lime zest, and serve in bowls with the sourdough.

WINE MATCH

Elly Owen, group sommelier for the Paul Ainsworth Collection, recommends a few different drinks pairings: ‘Sometimes with spice, wine is not the best way to go – a refreshing lager like Sharps Offshore would be lovely. If you go easy on the chilli something ‘green’ with slightly softer acidity, like Camel Valley Bacchus, would work. For a spicier version, I recommend the off-dry Mountford Pure Riesling from New Zealand, which is available from Old Chapel Cellars in Truro; it’s epic!’