Steamed Mussels in a Thai Broth
• 4 Tbsp Butter
• 1 cup Shallots, sliced
• 1/4 cup Ginger, finely diced
• 2 Tbsp Red or green bird’s eye chili, finely diced
• 1 cup Tamarind
• 3 Tbsp Fish sauce
• 1/4 cup Knorr® Liquid Concentrated Vegetable Base
• 4 cups Water
• 10 lbs Mussels
• 12 each Kefir lime leaves, chiffonade
• 1/4 cup Thai basil roughly chopped
• 10 Tbsp Butter
Directions
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 Vegetable Base, water and mix until combined.
COOK MUSSELS
- Add in mussels and kefir lime leaves and cover.
- Cook until mussels open.
TO SERVE
- Swirl in 1 Tbsp of butter per serving of mussels. Serve in large bowl with Thai Basil as garnish.
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