Steamed Mussels In Thai Broth


  • 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
  • ¼ cup tom yum
  • 2 cups sake
  • ¼ 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 kaffir lime leaf or a 2-inch piece of lime zest
  • ½ tablespoon chopped cilantro, for garnish
  • ½ tablespoon chopped basil, for garnish
  • ½ tablespoon chopped mint, for garnish
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      783 calories; 16 grams fat; 3 grams saturated fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 53 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 69 grams protein; 141 milligrams cholesterol; 1996 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  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.
  2. Strain broth into another large pot. Add mussels, tomato and kaffir 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.
  • 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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