Mussel Soup

I did it, I finally made the ginger and mussel soup from Donna's Magazine!

A few issues along the way...
         firstly I had or remember how to clean mussels properly - it's clearly been a long time since that seafood course in London ;-) Once I had all the beards pulled out - remember people, it's a quick tug down, not up or the whole mussel comes out too - I scrubbed those little suckers well and they were ready for the stock pot!

I sautéd me some ginger, garlic and onion then added the mussels to steam in some fish stock and coconut milk. Add some chili and coriander and served 'em up!

Sadly, as with many of these quick soups of Donna's, it was not a resounding success. The stock just hadn't had time to develop any flavours and so tastes like a nonblended mix of the various ingredients! The mussels were good though - very fresh from the local area - and we ate them all!

 but the broth.... not so much!