STEAMED MUSSELS IN THAI BROTH

Steamed Mussels in Thai Broth image

Provided by Amanda Hesser

Time 1h

Yield 4 servings

Number Of Ingredients 17

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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

Steps:

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.
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.