Steamed Mussels in Thai Broth
- Total Time
- 1 hour
- Rating
- Notes
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Ingredients
Yield:4 servings
- 2tablespoons chopped fresh mint
- 2tablespoons chopped fresh cilantro
- 3tablespoons chopped fresh basil
- 2stalks lemon grass, trimmed of woody ends and roughly chopped
- 2shallots, chopped
- 6cloves garlic, chopped
- 3tablespoons red curry paste
- ¼cup tom yum
- 2cups sake
- ¼cup lemon juice
- 2quarts chicken stock or canned chicken broth
- 4pounds mussels, scrubbed and debearded
- 1medium tomato, seeded and cut into ¼-inch dice
- 1makrut lime leaf or a 2-inch piece of lime zest
- ½tablespoon chopped cilantro, for garnish
- ½tablespoon chopped basil, for garnish
- ½tablespoon chopped mint, for garnish
Preparation
- Step 1
In a large (6-quart) pot over medium-low heat, combine mint, cilantro, basil, lemon grass, shallots, garlic, curry paste and tom yum. Stir until herb leaves wilt, about 5 minutes. Add sake, lemon juice and stock. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
- Step 2
Strain broth into another large pot. Add mussels, tomato and lime leaf. Cover, and place over high heat. Cook until mussels open, about 5 minutes. Transfer to serving bowls, and garnish with chopped cilantro, basil and mint. Serve immediately.
Tip
- Red curry paste and tom yum may be found in specialty food shops. If both items cannot be found, substitute the following paste: In a small food processor, combine 2 tablespoons hot chili paste, 3 cloves chopped garlic, 1 stalk lemon grass (outer leaves removed), 3 tablespoons chopped ginger, 1 teaspoon sugar and juice of half a lime. Process until a smooth paste is formed.
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