Ingredients
Prepare Thai Broth
-
Butter 60.0 g
-
Shallots, diced 150.0 g
-
Galangal or ginger, fine dice 15.0 g
-
Red or green bird’s eye chili, fine dice 35.0 g
-
Tamarind 250.0 ml
-
Fish sauce 45.0 ml
-
Water 1.0 L
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
-
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.
-
Cook the Mussels
- Add in mussels and kefir lime leaves and cover.
- Cook until mussels open.
-
To Serve
- Swirl in 14 g butter per serving of mussels. Serve in large bowl with Thai Basil as garnish.