We are always on the look out for new ways to prepare Mussels, and this one in the Guardian a cross between a chowder and a Chinese broth fits the brief perfectly, and is perfect for Boxing day. A light refreshing non meat option.
Ingredients
3 tablespoon neutral oil, sunflower
1 tablespoon grated ginger
1 lemon, zest and juice
1 teaspoon turmeric
500 g sweetcorn kernels
1 litre chicken stock
100 g basmati rice
Sea salt
White pepper, freshly ground
Sesame oil
1kg mussels, scrubbed and de-bearded
Coriander, freshly chopped
Method
Heat the oil in a large stock pan. Fry the ginger and, when fragrant, add the zest of the lemon, along with the turmeric and fry again briefly. Add the sweetcorn and coat with the turmeric oil.
Pour in the stock and lemon juice and add the rice. Cook uncovered for 15 minutes or until the rice is tender.
Season with the salt and pepper and a few drops of sesame oil. Pop in the mussels and cover to steam them. Once the mussels are open (this should take three to four minutes) scatter over the coriander and serve.
Original recipe Ravinder Bhogal chef patron of Jikoni, London
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