Prepare Thai Broth:

Cook the mussels:

  • Mussels 2 lb
  • Kefir lime leaves, chiffonade 3 ea
  1. Prepare Thai Broth:

    • Heat2 Tbsp 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® Professional Liquid Concentrated Vegetable 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 2 tbsp of butter. Serve in large bowl with Thai Basil as garnish.


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