1kg mussels (from a sustainable source), scrubbed and debearded
2 pak choi, quartered lengthways
2 tbsp sesame oil
1 stalk of lemongrass, shredded
6 spring onions, roughly chopped
1 large clove of garlic, roughly chopped
1 small red chilli, finely chopped
324g pouch Coombe Farm Organic sustainably sourced fish broth, heated
200ml light coconut milk
6 Kaffir lime leaves
Juice of 1 lime
A small handful of fresh basil
- Heat the sesame oil in a wok until it’s shimmering hot. Add the spring onions, garlic, lemongrass and red chilli, stir frying quickly until the onions start to soften. Remember that not all chillies were created equal – some are hotter than others – so you might want to add a pinch now and a bit later once you’ve tasted the broth. Tear up the Kaffir lime leaves and stir them through the onion mixture.
- Add your hot fish broth and coconut milk to the wok, letting it bubble up to a boil. Test the seasoning at this stage, adding a bit more chilli if you like more punch. Check that all of your mussels are tightly closed, discarding any that aren’t, then pop them into the broth. Lay the pak choi on top of the mussels and cover the wok with a lid. Steam for about 5 minutes, or until the mussels have all opened up (discard any that haven’t) and the greens are wilting. Have a quick taste of the broth, adding some salt and pepper if needed
- Dish up into shallow bowls, giving each a spritz of lime juice and scattering of torn basil leaves. Serve with noodles if you fancy.