+

Prepare Thai Broth:

  • Butter 30 g
  • Shallots, diced 45 g
  • Galangal/ginger, fine dice 10 g
  • Red or green bird’s eye chili, fine dice 2 g
  • Tamarind 75 g
  • Fish sauce 6 g
  • Knorr® Vegetable Liquid Concentrated Base 30 g
  • Water 120 ml

Cook the mussels:

  • Mussels 900 g
  • Kefir lime leaves 3 ea

To serve:

  • Butter 30 g
  • Thai Basil, roughly chopped 50 g
  1. 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.
  2. Cook the mussels:

    Add in mussels and kefir lime leaves and cover. Cook until mussels open.
  3. To serve:

    Swirl in the remaining 30 grams of butter. Serve in large bowl with Thai Basil as garnish.
+