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