Kaffir Lime, Leek and Coconut Mussel Chowder
Prep time: 15 mins
Cooking time: 20 mins
Serves: 2-4
Ingredients:
- 1kg live mussels
- 2 tablespoons coconut oil
- 2 leeks, white part only, rinsed well and sliced finely
- 1 spring onion, chopped roughly
- 2 celery stalks, sliced finely
- 1⁄2 teaspoon freshly ground black pepper
- 2 large washed potatoes, diced finely
- 3 cups vegetable stock
- 8 kaffir lime leaves
- 2 coriander sprigs, stalks chopped finely, leaves reserved
- 1 (400ml) can coconut milk
- 1 cup mixed frozen vegetables*
Method:
- Open the mussels packet and strain away the water. Transfer to a colander and rinse quickly under cold running water.
- Heat oil in a large saucepan set over medium heat. Add leek, spring onion and celery, season with pepper and cook, stirring occasionally for 4 minutes. Add potatoes, stock, lightly crushed kaffir lime leaves and chopped coriander stalks.
- Bring to a boil, then lower heat to a simmer and cook for 10 minutes, until potatoes are tender (to speed things up you can par-boil diced potato in the microwave with a dash of water on high for 4 minutes). Add coconut milk, frozen vegetables, mussels and coriander, bring back to a simmer. Cover and cook for a further 5 minutes, stirring occasionally to ensure mussels come in contact with the heat and open.
- Serve immediately with some crusty bread or roti for dipping.
*Note: we use diced mixed vegetables but corn and peas would go really well here as well.
