Beer is the secret ingredient in this fragrant seafood broth.
- Peel eschalots and garlic, then cut in half. Cut the white part from the lemongrass and roughly chop. Cut chillies in half lengthwise and roughly chop. Using a food processor, process eschalots, garlic, lemongrass, chillies, turmeric and oil to a paste.
- Transfer paste to a large saucepan and place over medium heat. Cook, stirring continuously, for 8 minutes or until fragrant. Add palm sugar and fish sauce, and stir for 2 minutes or until sugar dissolves. Add beer and lime leaves, and bring to the boil. Add mussels and cover the pan with a lid. Cook, shaking the pan occasionally, for 5 minutes or until mussels open.
- Using a slotted spoon or tongs, divide opened mussels among bowls; cook any unopened mussels in the broth for a few more minutes or until they open, then add to bowls. Add coconut cream to the broth and bring to a simmer. Ladle broth over mussels and scatter with Thai basil leaves and fried shallots. Serve mussels immediately with lime cheeks.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set