Thought I'd treat you this week to an extremely low fat, and very fragrant dish that you can have for a light dinner or supper, or as a starter to a formal meal. It features mussels steamed open and served with a fragrant thai broth and is exceptionally easy to prepare.
For the broth
Set a small amount of water to boil and add in a thinly chopped shallot (or two), a finely sliced chilli and julienne ginger alongside a couple of minced garlic cloves. Add thinly sliced spring onions. Allow these to infuse for a bit before adding a handful of chopped kaffir lime leaves and some fish sauce (Nam Pla) along with a glass of dry sherry or rice wine vinegar.
Meanwhile
Prepare the Mussels by washing and 'debearding' them, discarding any which remain open after a sharp tap. The mussels should be added to the broth and allowed to steam open, any which do not open should be thrown out. The mussel liquor will add bulk and flavour to the broth.
And to finish
Chop a good handful of coriander which should be added at the end for garnish and flavour. Whilst this broth is an excellent slimming supper or starter, it can easily be bulked out to main portion size with the addition of vermicelli or rice noodles.
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