THAI-INSPIRED MUSSELS IN COCONUT BROTH
Fragrant, silky, and deeply comforting, these mussels are gently steamed in a smooth Thai coconut broth infused with lemongrass, galangal, lime leaf, and ghee. Finished with fresh herbs and lime, this is clean, nourishing comfort with real depth of 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 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
- Splash fish sauce
- Juice of fresh lime
- 400ml coconut milk
- Sea salt, if needed
Mussels & Finishing
- 1kg fresh mussels, cleaned and debearded
- 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, reserving a little for garnish.
2) Build the Broth Base
Heat GOOD PHATS Ghee in a wide pan over low heat. Add the shallot and lemongrass and cook gently until softened. Increase the heat slightly and allow the shallots to lightly caramelise.
Add the garlic, ginger, galangal, and turmeric. Cook briefly until fragrant, stirring constantly to avoid colouring.
3) Simmer the Coconut Broth
Pour in the coconut milk and add the lime leaves. Simmer gently for 10 minutes to infuse. Season with fish sauce, lime juice, and sliced chilli. Taste and adjust if needed.
Blend the broth until smooth, then return it to the pan.
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) 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 something crisp and carb-conscious.
