Recipe match #1

Mussels & clams, coconut and lemongrass broth

matched with wild white 2014


Serves 4


For the Broth:

600g Palourde/carpet shell clams

1kg mussels

2 X lemongrass stalks finely diced

2 X large shallots finely diced

1 X Birdseye chilli finely diced

4 X garlic cloves finely diced

4 X kaffir lime leaves

100ml fish stock/white wine

150ml coconut milk

For the Garnish:

Mint leaves

Chopped coriander

Sliced spring onion

Lime wedges

Heres how to do it:

A fantastic way of serving mussels and clams in a fresh coconut broth. This recipe works great with cockles as well.

In a sauce pan add the garlic, shallots, lemongrass and chilli with a small amount of butter. On a medium heat soften all the ingredients, this should take around 5 minutes. Add the fish stock, coconut milk and kaffir lime leaves and simmer for a further 5 minutes. The broth is now ready and can be kept in the fridge for 3 days.

Using a large sauce pan with a lid, put on a high heat, once hot add the mussels and clams, pour the broth over the molluscs and replace the lid. Steam for a couple of minutes until the molluscs have popped open. Place into 4 bowls with equal amount of broth in all the bowls. Garnish with chopped spring onion, coriander and mint leaves and serve with wedges of lime.

About Rick:

Rick is chef and co-owner with Katie of Prawn on the lawn fishmonger and restaurant in Padstow.  In May 2015 Katie and Rick decided to move to Cornwall to set up a second restaurant, Prawn On the Lawn Padstow leaving POTL Islington in the capable hands of their dedicated team.. Opened in July 2015, it follows a similar format to the restaurant in Islington being a fully licensed fishmonger and seafood bar with the addition of a hot food license. This has allowed Rick to experiment with different dishes, making the most of the local produce of Lobsters and Crabs and cooking them on the charcoal grill that he got installed into the kitchen. Still a small operation with only 24 covers, the menu changes every day and aims to be as sustainable as possible, working with local suppliers in Padstow and the surrounding areas.

About wild white 2014:

Wild white is our modern Sauvignon Blanc, Made from 100% Sauvignon and grown in the Cote de Duras, this wine is soft and fruity. With aromas of grapefruit and peach and a subtle vanilla finish. 12%.


One thought on “Recipe match #1

  1. Pingback: BinTwo Wine merchant and coffee shop in Padstow Cornwall | Christmas Crush – Padstow Christmas Festival in brief.

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