Mussels In Vegetable Broth Recipes

MUSSELS IN VEGETABLE BROTH

Steps:

• Peel parsnip and carrot and cut into 1 cm (approximately 1/2-inch) cubes. Cut leek in half lengthwise, rinse well and drain, then cut crosswise into 1 cm (approximately 1/2-inch) pieces.
• Bring vegetable broth with mustard seeds, fennel, parsnip, carrot and leek to a boil in a pot, then cover and cook for about 12 minutes over medium heat.
• Meanwhile, clean mussels and remove beards. Discard any mussels that remain open.
• Season vegetables in pot with salt and pepper. Add the mussels and cook for about 2 minutes over high heat, then cook over low heat for another 4 minutes.
• Rinse tomatoes, cut out stems and then cut tomatoes into 1 cm (approximately 1/2-inch) cubes.
• Rinse the parsley, shake dry, pluck off the leaves and chop coarsely.
• Add the tomatoes and parsley to the mussels and heat through. Season with salt and pepper. Discard unopened mussels. Serve immediately.

MUSSELS IN SPICED BROTH

Steps:

• Crush the coriander stems in a mortar using a pestle, then put into a large pan with the coconut milk, lemongrass and ginger. Bring to the boil and simmer for 4 mins. Add the lime leaves and chillies, then stir in the coconut cream.
• Add the mussels and fish sauce, then cover with an ill-fitting lid or baking tray so that the mussels can steam, but the broth won't boil over and make a mess of your stove. Bring the liquid back to the boil, then simmer for a few mins, shaking the pot every so often so the mussels move around and open up - this should take about 3-5 mins.
• When all the mussels are open, add the lime juice but don't boil again. Taste, and if you like it, good - otherwise add more chilli for heat, more lime for sourness and more fish sauce if you think it needs salt. Spoon into bowls and sprinkle with the coriander leaves to serve.

MUSSELS IN LIGHT BROTH

Steps:

• In a 4-quart pot over medium heat, add the oil. Add the ginger, garlic, cumin, black peppercorns, asafoetida, and salt. Cook, stirring constantly, for 1 minute. Add the tomatoes and cilantro and cook for 5 minutes, stirring occasionally. Add 2 cups of water and cook for 8 minutes on a low heat. Add the mussels, cover and cook for 5 to 6 minutes, or until the mussels are opened. Remove from the heat. Transfer the mussels and broth to a serving bowl and finish with the tempered oil.
• To make the Tempered Oil:
• In a small pan over medium heat, add oil. Add the curry leaves and mustard seeds; when the mustard seeds begin to pop, remove the oil from the flame, about 30 seconds. Drizzle the oil over the mussels and broth.