Yield: 1 Serving

Ingredients:

Thai-inspired Broth
• ½ bunch fresh mint
• ½ bunch fresh basil
• ½ bunch fresh cilantro
• 3 stalks lemongrass, coarsely chopped
• 7 shallots, peeled and coarsely chopped
• 10 garlic cloves, peeled and minced
• ¼ cup red curry paste
• 4 ounces Tom Yum (a hot and sour soup mix available at Asian groceries)
• 4 cups Sake
• 1 pound shrimp shells, no shrimp meat, roasted in a 350° Fahrenheit oven until red
• ¼ cup lemon juice
• 1 gallon chicken stock or low-sodium canned broth

Mussels
• 1 pound Prince Edward Island mussels
• 3 Tablespoons plum tomatoes, seeded and diced
• 1 kaffir lime leaf
• 6 ounces of strained Thai-inspired broth
• Fresh cilantro leaves, to garnish

Method:

For the Thai-inspired broth:
Sweat the first 8 ingredients together in a large, heavy-bottomed stockpot over mild heat until a paste is formed. Add the sake to deglaze the pan. Add the remaining ingredients, bring to a boil, and then reduce to a simmer, mixing with a whisk frequently. Simmer for 30 minutes, uncovered.

Strain the broth through a fine sieve or chinois, and reserve.

For the mussels:
In a large saucepan place the mussels, tomatoes, lime leaf and broth. Cover and place over high heat. Cook for 3 minutes, and then remove from heat. Serve the mussels in a warm bowl, garnished with the fresh cilantro leaves.