Mussels in Thai Broth

Mussels in Thai Broth

Serves 4

Core recipe

Points plan 1 pt per serving

750 g mussels with shell
5 spray low-fat cooking spray
3 portion shallots, finely chopped
2 clove garlic, finely sliced
1 stem lemon grass stems, finely chopped
2 tablespoon fresh coriander, chopped
1 portion fresh green or red chilli(s), deseeded and finely sliced
1 portion stock cube, vegetable, make up to 300ml (1/2 pint) with hot water

1.	Discard any mussels that are damaged or that remain open when tapped. Rinse them well, scraping off the 'beards'.
2.	Spray a large saucepan with low fat cooking spray. Cook the shallots and garlic gently for 2-3 minutes.
3.	Add the lemon grass to the saucepan with the coriander, chilli and stock. Simmer for 10 minutes without a lid.
4.	Add the mussels to the saucepan and cover with the lid. Steam for 4-5 minutes, shaking the pan from time to time. Discard any mussels that fail to open.
5.	Share the mussels between four bowls, then serve with the liquid poured over