Steamed Mussels in a Thai Broth
Tangy mussel dish with Thai mirepoix and tamarind.
Ingredients
Prepare Thai Broth
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Butter 60 g
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Shallots, diced 150 g
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Galangal or ginger, fine dice 15 g
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Red or green bird’s eye chili, fine dice 35 g
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Tamarind 250 ml
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Fish sauce 45 ml
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Water 1 L
Cook the Mussels
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Mussels 4.5 kg
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Kefir lime leaves 12 each
To Serve
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Butter 140 g
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Thai basil, roughly chopped 5 g
Preparation
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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.
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Cook the Mussels
- Add in mussels and kefir lime leaves and cover.
- Cook until mussels open.
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To Serve
- Swirl in 14 g butter per serving of mussels. Serve in large bowl with Thai Basil as garnish.