THAI-INSPIRED MUSSELS IN COCONUT BROTH

THAI-INSPIRED MUSSELS IN COCONUT BROTH

Fragrant, silky and deeply comforting, these mussels are gently steamed in a smooth coconut broth infused with lemongrass, galangal, lime leaf and ghee. It’s the kind of dish that feels warming without being heavy aromatic, clean and full of depth. Perfect for cold evenings when you want something nourishing that still delivers serious flavour.

PHAT USED: Organic British Grass-Fed Ghee

Why: Ghee gently blooms aromatics without burning, adding subtle richness and stability to the broth while letting coconut, lime and herbs stay bright and balanced.

INGREDIENTS

For the Thai Coconut Broth

• 2 tbsp GOOD PHATS Organic British Grass-Fed Ghee
• 1 large shallot, thinly sliced
• 1 lemongrass stalk, finely chopped
• 2–3 lime leaves
• 2 garlic cloves, grated
• ½ thumb-sized piece fresh ginger, grated
• 1 thumb-sized piece galangal, grated
• 1 thumb-sized piece fresh turmeric, grated
• 1 red chilli, finely sliced (reserve a little for garnish)
• Splash fish sauce
• Juice of fresh lime
• 400ml coconut milk
• Sea salt, if needed

Mussels & Finishing

• 1kg fresh mussels, cleaned and debearded
  
• 1 larger shallot, thinly sliced (for frying)
• Handful fresh Thai basil
• Handful fresh coriander

METHOD

1) Prep the Aromatics

Thinly slice the shallot and finely chop the lemongrass. Grate the garlic, ginger, galangal and turmeric. Finely slice the red chilli, keeping a little aside for garnish.

2) Build the Broth Base

Heat the GOOD PHATS Ghee in a wide pan over low heat. Add the sliced shallot and lemongrass and cook gently until softened. Increase the heat slightly and allow the shallots to lightly caramelise.

Add the garlic, ginger, galangal, turmeric, lime leaves and coriander stems. Cook briefly until fragrant, stirring to avoid colouring.

3) Simmer the Coconut Broth

Pour in the coconut milk and simmer gently for 10 minutes to allow the flavours to infuse.

Remove the lime leaves, then blend the broth until smooth using a hand blender. Season with fish sauce, lime juice and sliced chilli. Taste and adjust if needed.

4) Cook the Mussels

Add the cleaned mussels to the broth. Cover with a lid and simmer gently until the mussels open, shaking the pan once or twice.

Discard any mussels that remain closed.

5) Fry the shallot

Heat a small pot of GOOD PHATS Light Avocado Oil to 180°C. Add the sliced shallots and fry until golden and crisp. Drain on kitchen paper and set aside.

6) Finish & Serve

Remove from the heat and stir through Thai basil and coriander. Serve immediately with extra chilli and fresh lime on the side.

CHEF’S TIP

This broth also works beautifully with clams or prawns. For a fuller meal, serve with steamed jasmine cauliflower rice or simply mop up with bread.