Steamed Mussels in a Thai Broth
Tangy mussel dish with Thai mirepoix and tamarind.
Ingredients per serving
Prepare Thai Broth
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Butter 4.0 Tbsp
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Shallots, sliced 1.0 cup
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Ginger, finely diced 0.25 cup
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Red or green bird’s eye chili, fine dice 2.0 Tbsp
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Tamarind 1.0 cup
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Fish sauce 3.0 Tbsp
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Water 4.0 cups
Cook the Mussels
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Mussels 10.0 lbs
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Kefir lime leaves, chiffonade 12.0 each
To Serve
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Thai Basil, roughly chopped 0.25 cup
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Butter 10.0 Tbsp
Preparation
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Prepare Thai Broth
- Heat 4 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.
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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 1 Tbsp of butter per serving of mussels. Serve in large bowl with Thai Basil as garnish.
