The Hour

Scottish chef Eadie Manson recipe is zesty and spicy and best served using fresh mussels. The mussels in this recipe were locally farmed in Loch Fyne, Scotland.

Ingredients:
• 300gms fresh mussels, cleaned
• 100mls chicken broth
• One stalk of fresh lemongrass
• One kaffir lime leaf
• 20 mls white wine
• One dash rice vinegar
• One fresh red chilli, finely sliced
• One tbsp fish sauce
• Pinch brown sugar
• Two tbsp chopped fresh coriander
• Lemon or lime wedges to serve

Method:
1. Pour chicken stock into a wok or large frying pan
2. Add the minced lemongrass (including the upper stalk), plus the lime leaves. Bring to a boil over high heat, and then reduce to medium-high.
3. Add the wine, vinegar, chillies, fish sauce, sugar and chopped coriander. Stir to incorporate.
4. When sauce is gently boiling, add the mussels. Stir them in, and then cover with a tight-fitting lid. Allow to cook for two - three minutes.
5. Remove lid and gently stir the mussels. If some of them still haven't opened, put the lid back on and leave to cook for one minute longer.
6. Remove from heat. Taste-test the sauce, adding more fish sauce if not salty enough. If too salty, add a squeeze or two of lime or lemon juice. If too sour, add one – two more tsp. sugar. If not spicy enough, add more fresh garlic and/or fresh chilli.  Serve in a warm bowl and garnish with lime wedges.