Thai Mussel Broth
Thai Mussel Broth



  • 1.5kg live mussels, washed and cleaned
  • Dash of olive oil
  • 4 shallots, finely diced
  • 1 clove of garlic, grated
  • 10g pickled ginger, chopped
  • 10g fresh ginger
  • 2 red chillies, sliced
  • 3 kaffir lime leaves
  • 15g palm sugar or brown sugar
  • 1 lemongrass stalk, chopped
  • 500ml fish stock
  • 100ml coconut milk
  • Soy sauce
  • 1 lime, juice and zest
  • 10g torn basil
  • 10g torn coriander
  • Fry the shallots in a large pan on a low heat in some olive oil, then add the garlic, pickled and fresh ginger, chillies, lime leaves, sugar, and lemongrass. Gently cook for 8 minutes, then pour in the fish stock and simmer to slightly reduce. Add the coconut milk, simmer for 5 minutes, then season to taste with soy sauce and lime juice. Leave to cool.
  • Heat up a wok, and chuck in the live mussels. Cook for a couple of minutes with the lid on, and once they have all opened, pour in the broth and heat through. Serve in bowls with torn herbs scattered on top, and with some good crusty bread.
30 mins
2 serving
This recipe pairs perfectly with the Crawford River Young Vines Riesling 2019 from Henty, Australia.

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