Mussel and chilli leaf broth recipe
- Cuisine: Filipino
- Prep Time: 20 min(s)
- Cook Time: 15 min(s)
- Serves 6
This is a dish Luzviminda and her family would cook regularly. Simple, quick and easy, fresh ingredients and a good stock are the secrets to making this dish sing, along with an ingredient that is rarely used in Australian cooking – fresh chilli leaf. Grow your own chilli plants and you’ll have plenty all year round. You can also experiment by adding it to other dishes.
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Ingredients4 tbsp peanut oil
6 cloves garlic, roughly chopped
5cm piece of ginger, julienned
1 large onion, quartered
2 litres fish stock, or water
2 tbsp fish sauce
2 tbsp black pepper, crushed
1 kg mussels, cleaned
2-3 cups medium-large chilli leaves
PreparationHeat the oil in a heavy-based pot over medium heat. When hot, add the garlic and cook until golden brown. Add the ginger and onion. Cook until the onion is translucent. Pour in the stock or water. Cover and bring to the boil.
Add the fish sauce and pepper. Stir through.
Reduce heat to medium-low and add the mussels. Stir and cover. Cook until the mussels just begin to open. Add the chilli leaves and stir through.
Cook until the mussels are fully opened. Garnish with more chilli leaves, if desired.
If you enjoyed this Mussel and chilli leaf broth recipe then browse more Filipino recipes, soup recipes, seafood recipes, harvest recipes, easy recipes, entertaining recipes, healthy recipes and our most popular hainanese chicken rice recipe.
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