Mussels in Thai Broth

An easy, healthy and delicious main courses or starter – can be served with crispy bread rolls or jasmine rice. Make sure you use fresh mussels. It’s all the better made using homemade Thai prawn stock(see recipe below) but bought fish or chicken stock will do if you are short on time.

Prep time: 10 minutes  Cooking time: 10 minutes
Ingredients:
1 kg of mussels, beards removed (do not use any broken mussels)
1 small brown onion finely diced
2 cloves garlic finely chopped
2 pieces ginger/fresh galangal finely chopped
1-2 hot red chillies chopped
1 teaspoon fish sauce
1 teaspoon sugar
6 coriander stalks and roots cleaned and chopped, leaves reserved for garnish
thai basil for garnish
750 ml prawn or fish stock
2 tablespoons vegetable oil

Method:
Heat oil in large pot that has a tight fitting lid
Add onions, garlic, ginger and chillies and sautéed over medium heat until onions are translucent
Add coriander, stock, fish sauce and sugar
Add mussels, fit on lid and bring stock to boil.
Shake pan and check after 3-4 minutes, once mussels are open, garnish with coriander and basil leaves, and serve in deep bowls with soupy stock. (Throw out any mussels that don’t open)

Homemade Thai Prawn Stock
Ingredients
Heads and shells of 12 prawns
4-5 small pieces of galangal
2 pieces about 1 finger length of ginger
1 stalk lemongrass chopped
1 brown onion cut into quarters
4-5 coriander roots cleaned of any soil
3 cloves garlic
3 litres water

Method
Put all ingredients into stock pot and bring to a rolling boil
Simmer for an hour-1.5 hours
Strain to remove solids
freeze unused portions for use as a base in Thai soups and Curries

4 Comments Add yours

    1. Shanthini says:

      Thank you – the mussels were fresh from the Sydney Fish Market!

      Like

    1. Shanthini says:

      and tasted delicious for dinner last night!

      Liked by 1 person

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