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Aromatic noodle broth with mussels
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Lemongrass, ginger and Thai basil give this recipe a fragrant intensity. It also handily uses up whole packs of ingredients, so you won’t have herbs lingering in the fridge.
500g fish stock
2 lemongrass stalks, bashed and cut into 3cm lengths
60g fresh root ginger, sliced
5 cloves garlic, peeled and halved
25g pack Thai basil, stalks and leaves separated
1 bunch Essential Salad Onions
½ tbsp vegetable oil
2 bulbs fennel, fnely sliced and fronds reserved
200g folded rice noodles
400g pack Cooked Scottish Mussels
1 In a saucepan, combine the stock and 500ml water with the lemongrass, ginger, garlic, Thai basil stalks and ½ the salad onions. Bring to a simmer then bubble gently for 25 minutes, half-covered with a lid.
2 Meanwhile, put the oil in a large saucepan over a medium heat. Fry the fennel for 18-20 minutes, until soft and light golden. Soak the noodles according to pack instructions. Slice the remaining salad onions; set aside.
3 Strain the infused stock into the fennel pan; discard the aromatics. Bring to a simmer. Add the mussels, cover and simmer for 5 minutes, stirring occasionally, until piping hot; season. Discard any that don’t open. Divide the noodles between bowls; pour over the mussels and broth. Scatter over the Thai basil leaves, fennel fronds and remaining salad onions before serving.
Typical values per serving:
This recipe was first published in December 2021.