After yesterday's less-than-impressive re-working of Onion Soup, Nigel redeemed himself with this lovely dish of mussels in an aromatic, spicy, slightly Thai-inspired broth. We reduced the quantities of stock to just about a cupful to mingle with the juices from the mussels, chilli, lime juice and coriander leaf. We kept them in the shell and demolished them in minutes, accompanied by bowls of home-made oven chips and slurping down the delicious broth. Washed down with some great Belgian lager, it was an Asian-ish version of moules and frites, perfect for Friday nights. Thanks Nigel! And thanks also to Hayman's Fishmonger in Oxford Covered Market for some spankingly fresh and tender mussels.
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