Fresh mussel meat in Thai stock with coriander
|250 g Prins & Dingemanse mussel meat||1 stalk of lemongrass, finely chopped|
|800 ml mussel juice of Jan Prins Zeeuwsche||1 packet of coriander|
|1 cm of ginger, peeled and finely chopped|
Add the ginger, half of the coriander and the lemongrass to the stock and leave it to infuse over a gentle heat for 35 minutes. Strain the stock and add the mussel meat. Leave to heat for 2 minutes without bringing to the boil. Divide over the plates and decorate with the remaining coriander.
- Mussel juice