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
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
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.