Cooking for breast cancer: mussels in a lime and coconut broth
This deliciously fragrant and light meal will be ready in minutes. Tenderstem broccoli spears are served on the side to dip into the tasty broth. As well as helping you hit your five-a-day quota, these spears are packed with a cancer-fighting nutrient called sulforaphane that has been shown to kill cancer stem cells, tackling the root of tumor growth. Perfect if you’re cooking for breast cancer patients – or wanting to take extra preventative measures.
Serves 4
2kg fresh mussels, in shells
2 limes
2 lemongrass stalks
1 tsp sunflower oil
2 shallots, peeled and halved
2 garlic cloves, peeled
½ tsp ground turmeric
400ml can light coconut milk
2 tsp maple syrup
2 tsp fish sauce
300g tenderstem broccoli, trimmed
A handful each of coriander and basil leaves, finely chopped, to finish
Method
1. Scrub the mussels thoroughly under cold running water and remove the hairy beard from the side of the shell. Discard those with broken shells or any that are open and do not close when sharply tapped.
2. Cut 1 lime into wedges and reserve for serving. Finely zest the other lime and squeeze the juice. Bruise the lemongrass stalks with the back of a knife, remove the coarse outer layers and finely slice the tender inner part.
3. Put the oil, shallots, garlic, lemongrass slices and turmeric into a small food processor bowl or blender and blitz to a rough paste.
4. Heat a large pot over a medium-low heat and add the aromatic paste. Cook, stirring, for 2 minutes, until fragrant. Pour in the coconut milk, maple syrup and the lime zest and juice and bring to the boil. Lower the heat and simmer gently for 5 minutes, until slightly reduced. Stir through the fish sauce.
5. Steam the broccoli for 2-3 minutes, until just tender; keep warm.
6. Add the mussels to the broth and cover with a tight-fitting lid. Allow the mussels to steam for 4 minutes or until they have opened up; discard any that are still closed.
7. Using a slotted spoon, divide the mussels between 4 large bowls and pour over the broth. Scatter over the chopped herbs and serve with lime wedges, with the broccoli spears alongside to dip into the broth.
Recipe extracted from The Breast Cancer Cookbook by Professor Mohammed Keshtgar (Quadrille, £20). Photographs Jan Baldwin
