This seaweed and mussel broth recipe takes just 15 minutes to make and is very healthy and comforting – a perfect chicken noodle soup substitute as is it nutritionally dense from the variety of seaweeds used. A lot of the vitamins, minerals and micro nutrients present in the seaweeds get absorbed into the water through the cooking process, so all the goodness is in the liquid. This is a great dish to help treat coughs and colds, sore throats, poorly children, heart-break, homesickness, and Man Flu. This broth not only looks as beautiful as an inter-tidal rockpool, but tastes like one too.
- 2 onions, sliced
- 3 garlic cloves, diced
- 1 knob of ginger, grated
- 2 tbs coconut oil
- 1 tbs cumin seeds
- 5 cups of water
- 2 cups veg of your choice, sliced (optional)
- 2 cups of mixed seaweed, rinsed and chopped
- 15 mussels
Sea salt/ soya sauce to season
- In a pot, sauté the onions, garlic, ginger and cumin in the coconut oil over a medium heat stove or hot coals of a fire.
- Add water and seaweed and veg, pop the lid on and simmer for 10 mins.
- Add the mussels and the broth will be ready when the mussels have steamed open.
- Season to taste and serve with hunks of fresh bread and a mussel shell for a spoon.