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Steamed Mussels in a Thai Broth

Tangy mussel dish with Thai mirepoix and tamarind.

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Ingredients per serving

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Prepare Thai Broth

Cook the Mussels

  • Mussels 4.5 kg
  • Kefir lime leaves 12.0 each

To Serve

  • Butter 140.0 g
  • Thai basil, roughly chopped 5.0 g

Preparation

  1. Prepare Thai Broth

    • Heat 60 grams of butter in pan over high heat.
    • Add in shallots, ginger, and bird’s eye chili and sauté until transparent for 30 seconds.
    • Add in tamarind, fish sauce, Knorr® Liquid Concentrated Base Vegetable, water and mix until combined.

  2. Cook the Mussels

    • Add in mussels and kefir lime leaves and cover.
    • Cook until mussels open.

  3. To Serve

    • Swirl in 14 g butter per serving of mussels. Serve in large bowl with Thai Basil as garnish.
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