Steamed Mussels in a Thai Broth
Tangy mussel dish with Thai mirepoix and tamarind.
Ingredients
Prepare Thai Broth:
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Butter 30 g
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Shallots, diced 45 g
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Galangal/ginger, fine dice 10 g
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Red or green bird’s eye chili, fine dice 2 g
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Tamarind 75 g
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Fish sauce 6 g
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Knorr® Vegetable Liquid Concentrated Base 30 g
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Water 120 ml
Cook the mussels:
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Mussels 900 g
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Kefir lime leaves 3 ea
To serve:
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Butter 30 g
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Thai Basil, roughly chopped 50 g
Preparation
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Prepare Thai Broth:
- Heat 30 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® Vegetable Liquid Concentrated Base, water and mix until combined.
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Cook the mussels:
Add in mussels and kefir lime leaves and cover. Cook until mussels open. -
To serve:
Swirl in the remaining 30 grams of butter. Serve in large bowl with Thai Basil as garnish.