Soy and ginger steamed cockles and mussels

Soy and ginger steamed cockles and mussels
Serves: 4
  • 50g fresh ginger
  • 1 stick lemongrass
  • 1 shallot
  • 1 small red chilli
  • 500g fresh cockles
  • 500g live Shetland mussels
  • 1 tbsp olive oil
  • 50ml soy sauce
  • 200ml fish stock
  • zest and juice of 1 lime
  • 3 tbsp fresh coriander, chopped
  • 1 tbsp sesame seeds
  • 1 spring onion, finely diced, for garnish
  1. Finely dice the ginger, lemongrass, shallot and chilli. Thoroughly rinse and de-beard the cockles and mussels and discard any shells that are damaged or open.
  2. Heat a large pan over a high heat, add the oil and sweat off the ginger, lemongrass and shallot for 1-2 mins.
  3. Add the shellfish and stir, then after 30 seconds pour in the soy sauce and 50ml of your fish stock, cover with a lid and leave to cook for
  4. mins.
  5. Once the mussels and cockles have opened, add the rest of the fish stock and the red chilli and bring to a boil.
  6. Finally, add the zest and juice of the lime, 2½ tbsp of the coriander and the sesame seeds and stir.
  7. Spoon into a bowl, garnish with spring onions and the rest of the coriander and serve right away.


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