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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.


Serves: 4

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