Mussels in Thai Basil and Lemongrass Broth

Name: Mussels in Thai Basil and Lemongrass Broth
Prep time: 10 min
Total time: 20 min
Yield: 1 dish
Ingredients: 2 lbs. fresh or frozen New Zealand green lipped mussels; 4 cups chicken stock; 1 bunch Thai basil; 1 bunch fresh lime leaves; 1 stalk lemongrass; cut into 2" pieces; 1 tsp. chili flakes or 1-2 dried Thai chili pepper; 1 tbsp. fish sauce

Published on September 25, 2020 | In Asian Fusion | By balutcrew |

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- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes
- Yield
- 1 dish
- Difficulty Level

Here is our second ever appetizer recipe and if you love shellfish, I am sure you’ll love this quick, light and refreshing summertime (or any time!) mussel appetizer recipe. Sometime in summer when the weather is especially hot, we just want an easy appetizer that’s light and refreshing. Nothing dramatic, no strings attached and this recipe fits the bill. The aromatics used in this recipe, i.e. lemongrass, Thai basil and fresh lime leaves, turns basic chicken stock into a refreshing broth that tickles the olfactory senses. The mussels are light and easy to consume, especially during intense heat, while satisfying that seafood craving. This recipe pairs well with any chilled, light crisp lager.

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Ingredients

2 lbs. fresh or frozen New Zealand green lipped mussels
4 cups chicken stock
1 bunch Thai basil
1 bunch fresh lime leaves
1 stalk lemongrass, cut into 2" pieces
1 tsp. chili flakes or 1-2 dried Thai chili pepper
1 tbsp. fish sauce

Instructions

If using live fresh mussels, rinse and scrub them. Remove any beard attached with a pairing knife and set aside. We used pre-cooked mussels on-the-half-shell for this recipe. Frozen mussels also work. Be sure to use New Zealand green lipped mussels for this recipe as they are packed full of flavor and are meaty.
Boil 4 cups of chicken stock in a stock pot and then turn the heat down to low, allow the broth to simmer as you prepare a stalk of lemongrass in the next step.
Wash and clean a stalk of lemongrass, then cut it into 2" pieces against the bias.
Place fish sauce, fresh lime leaves and prepared lemongrass into the pot of simmering chicken stock. Allow to cook for 5 minutes covered. If you want a spicier broth, add 1 tsp. of chili flakes or 1-2 pieces of dried Thai chili pepper to the broth.
Place the mussels into the pot and allow to cook on low heat for 15 minutes or until all mussel shells are opened if using fresh live mussels. Discard any unopened mussels.
Enjoy this appetizer by itself or with rice. Soak any remaining broth with slices of baguette and enjoy with a icy cold crisp lager.