Steamed Mussels in a Thai Broth

Name: Steamed Mussels in a Thai Broth
Yield: 10
Ingredients: 60.0g Butter; 150.0g Shallots, diced; 15.0g Galangal or ginger, fine dice; 35.0g Red or green bird’s eye chili, fine dice; 250.0ml Tamarind; 45.0ml Fish sauce; 60.0ml Knorr® Professional Ultimate Liquid Concentrated Veg Base 946mL 4 pack; 1.0L Water; 4.5kg Mussels; 12.0each Kefir lime leaves; 140.0g Butter; 5.0g Thai basil, roughly chopped

Tangy mussel dish with Thai mirepoix and tamarind.

...

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
Knorr® Professional Ultimate Liquid Concentrated Veg Base 946mL 4 pack 60.0 ml
Knorr® Professional Ultimate Liquid Concentrated Veg Base 946mL 4 pack
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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

Spring

Seafood

Fall

Main Course

Appetizer / Shareable

Gluten free

Summer

Seafood

Tangy mussel dish with Thai mirepoix and tamarind.

...

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.