Healthy, Allergy-Free Recipes

Mussels with Ginger and Coriander

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An easy, but very tasty, grown-up starter.

 

Ingredient list

450ml fish stock
3cm chunk fresh ginger, sliced finely
1-2 chillies, finely chopped (omit if avoiding nightshades)
1 lime
24-30 mussels (depending on size)
a handful of fresh coriander

Preparation

Bring the fish stock to the boil in a deep saucepan.

Add the ginger, chilli and lime juice to the stock, and simmer for 5 minutes.

Add the mussels, stir and cover for 2 minutes, then stir and cover again for 2 more minutes.

The mussels should all be open by now (discard any that have not opened), add the chopped coriander, stir and serve immediately.

Recipe details

  •  
  • Cost
  • Vegetarian
    No
  • Vegan
    Yes
  • Dairy free
    No
  • Egg free
    Yes
  • Legume free
    Yes
  • Nightshade free
    Yes
  • Gluten free
    Yes
  • Nut free
    Yes
  • Low GI
    Yes
  • Best Bet
    Yes
  • Citrus free
    No
  • Paleo
    No
  • Raw
    No
  • Servings
    2
  • Preparation time
    15 minutes
  • Degree of difficulty
    Very easy
  • Read
    386

Notes

Place fresh mussels in a large bowl of cold water for an hour before cooking, changing the water 2 or 3 times.
Don't forget to put a bowl on the table for the shells!