Thai-style shellfish broth with garlic and lemongrass


  • 1 kg of mussels
  • 1 kg of cockles
  • 1 bunch of spring onions with their stems
  • 3 cloves of garlic
  • 1 ginger
  • 3 sticks of lemongrass
  • 4 tablespoon(s) of sesame oil
  • 20 cl of white wine
  • 2 tablespoon(s) oyster sauce
  • 200 g rice noodles
  • 4 sprigs of Thai basil
  • juice and zest of 1 organic lime


  1. Clean the mussels and hulls in salted water, repeat the operation several times to remove impurities.

  2. Slice the spring onions and their stems. Peel and chop the garlic cloves and ginger. Remove the first leaves of the lemongrass, wash the sticks and chop them. In a large stewpot, brown the onions, garlic, ginger and lemongrass in sesame oil for 5 minutes, then add the white wine, oyster sauce and 3l of water. Bring to the boil, then add the mussels and cockles and cook, covered, for 3 minutes.

  3. When the shellfish are open, remove them using a slotted spoon and shuck half of them. Strain the broth, return it to the heat, bring to the boil, and immerse the noodles for the time indicated on the package.

  4. Pour into deep plates, adding the shellfish, the washed and dried basil leaves, the juice and zest of the lime. Grind pepper to taste and serve.

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