Mussel Broth

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Great British Chefs
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1.5kg of mussels, cleaned

8 shallots, diced

1 garlic clove, finely grated

10 g of pickled ginger, finely chopped

3 kaffir lime leaves

1 lemon grass stick, finely chopped

400 ml of coconut milk

1 l of Fish stock, reduced to 500ml

4 red chillies, deseeded and finely diced

olive oil


1 lime, juiced

1 loaf of bread

1 handful of basil, chopped

1 handful of coriander, chopped

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