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Fresh mussel meat in Thai stock with coriander
| ingredients | |
|---|---|
| 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.
Serves: 4
Producten met dit recept
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Freshly cooked mussel meat
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Mussel juice
