Steamed Mussels in Thai Broth

Name: Steamed Mussels in Thai Broth
Total time: 1 h
Yield: 4 servings
Cuisine: thai
Ingredients: 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh cilantro; 3 tablespoons chopped fresh basil; 2 stalks lemon grass, trimmed of woody ends and roughly chopped; 2 shallots, chopped; 6 cloves garlic, chopped; 3 tablespoons red curry paste; 1/4 cup tom yum; 2 cups sake; 1/4 cup lemon juice; 2 quarts chicken stock or canned chicken broth; 4 pounds mussels, scrubbed and debearded; 1 medium tomato, seeded and cut into 1/4-inch dice; 1 makrut lime leaf or a 2-inch piece of lime zest; 1/2 tablespoon chopped cilantro, for garnish; 1/2 tablespoon chopped basil, for garnish; 1/2 tablespoon chopped mint, for garnish

Recipe from Rick Moonen

Adapted by Amanda Hesser

Total Time: 1 hour
Rating: 4(30)
Comments: Read comments

Featured in: Belle of the Bivalves: the New Mussel ; After a makeover, the wallflower of shellfish gets to dance.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

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

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.