Steamed Mussels in a Thai Broth

Name: Steamed Mussels in a Thai Broth
Yield: 10
Ingredients: 4.0Tbsp Butter; 1.0cup Shallots, sliced; 0.25cup Ginger, finely diced; 2.0Tbsp Red or green bird’s eye chili, fine dice; 1.0cup Tamarind; 3.0Tbsp Fish sauce; 0.25cup Knorr® Professional Ultimate Vegetable Liquid Concentrated Base 32oz. 4 pack; 4.0cups Water; 10.0lbs Mussels; 12.0each Kefir lime leaves, chiffonade; 0.25cup Thai Basil, roughly chopped; 10.0Tbsp Butter

Tangy mussel dish with Thai mirepoix and tamarind.

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Prepare Thai Broth

Butter 4.0 Tbsp
Shallots, sliced 1.0 cup
Ginger, finely diced 0.25 cup
Red or green bird’s eye chili, fine dice 2.0 Tbsp
Tamarind 1.0 cup
Fish sauce 3.0 Tbsp
Knorr® Professional Ultimate Vegetable Liquid Concentrated Base 32oz. 4 pack 0.25 cup
Knorr® Professional Ultimate Vegetable Liquid Concentrated Base 32oz. 4 pack
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Water 4.0 cups

Cook the Mussels

Mussels 10.0 lbs
Kefir lime leaves, chiffonade 12.0 each

To Serve

Thai Basil, roughly chopped 0.25 cup
Butter 10.0 Tbsp

Seafood

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Gluten free

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Tangy mussel dish with Thai mirepoix and tamarind.

...

Preparation

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.
Cook the 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.