Mussels in fragrant broth with mung bean noodles recipe
A quick and easy fragrant paste made with ginger and turmeric can turn a simple stock into a fragrant broth that’s perfect with mussels, a few pieces of fish or both.
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Ingredients
- 1 tbsp grapeseed oil
- 500 ml chicken stock (2 cups)
- 1 lemongrass stalk (white part only), bruised with the side of a cleaver
- 2 tbsp fish sauce
- 1 kg mussels, scrubbed and debearded
- 3 vine-ripened tomatoes, cut into wedges
- 300 gm mung bean noodles
- 150 gm bean sprouts
- Coriander sprigs, to serve
- Lime juice and roasted chilli flakes (see note), to serve
- Fragrant ginger paste
- 30 gm ginger, peeled and coarsely chopped
- 10 gm fresh turmeric, peeled and coarsely chopped
- 2 golden shallots, coarsely chopped
- 1 garlic clove, crushed
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