Paul Ainsworth served up tasty St. Austell Bay mussels with coconut, spring onions and miso Broth on Sunday Brunch.

The ingredients are: 500g fresh mussels washed and cleaned, 200g mussel broth (see below), 20g Fresh chopped coriander, 8 large basil leaves torn, 1 lemon, 1 lime, 1 red pepper de seeded and sliced thinly, ½ red chilli sliced thin and 4 spring onions sliced thinly.

For the broth: 12 shallots, cut into 1cm dice, 3 garlic clove, finely grated, 30g pickled ginger, finely chopped, 30g fresh root ginger, 2 red chillies, seeds removed, cut into finely sliced rings, 3 kaffir lime leaves, 45g palm sugar, 3 sticks lemongrass, finely chopped, 2 litres of reduced chicken stock, reduced to 1.5 litres, 3 tins coconut milk, soy sauce, to taste, 3 lime, zest and juice, 1 lemon, zest and juice, 100g un salted butter and 100g dark red miso paste.

See more mussels recipes in the book titled: Easy Mussels Cookbook: 50 Delicious Mussels Recipes available from Amazon now.