This exotic recipe of Mussel Butter is one of the essential components in Neil's Spring Bay Scallops with Sweet Corn Crepes and Tom Yum Juice.
Add a splash of white wine to a large pot with a tight fitting lid.
When boiling, add the mussels and steam open.
Discard any mussels that don't open.
Remove the open mussels from the pot and set aside.
Add the turmeric and paprika powders to the steaming liquid and reduce by 1/3.
Remove the mussels from their shells and place in a blender, along with the lemongrass, garlic, kaffir lime skins and leaves and reduced broth.
Blend to a smooth paste.
In a food processor, mix the softened butter, salt and mussel paste to smooth then pass the mixture through a fine drum sieve.
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