Ingredients
• 60–70 ml Shiso and kaffir Gin
• 1 or 2 kilos of mussels
• 2 large or 3 small carrots, sliced very thinly
• 1 bouquet garni: thyme, parsley, 2 green shiso leaves (No shiso leaves? You can use basil instead), oregano
• 3 to 4 bay leaves
• 4-6 spring onions, cut into pieces
• 3 garlic cloves, crushed
• Pepper and salt to taste
• White fish stock
Instructions
1. Prepare the fish stock: Grill the heads and bones of white fish such as loup de mer and dorade together with some onion, garlic, and carrots. Cook with a few aromatics like parsley, thyme, and bay leaf for an hour, then strain. If you prefer, you can use store-bought fish stock, but trust me, this grilled white fish stock will definitely make a difference.
2. Wash the mussels well and remove the beards.
3. In a large pan, add the stock, all the herbs, garlic, spring onions, salt, and pepper. Bring to a boil and cook for 5 minutes.
4. Add the mussels to the pan, cover with a lid, and lower the heat. Let them simmer for about 3 minutes.
5. Open the pan, check if all the mussels have opened, and drizzle with Shiso and kaffir gin. Close the lid again and let it simmer for one more minute.
Your Shiso and Kaffir gin mussels are ready. Serve with some toasted bread and a refreshing Shiso + Kaffir gin and tonic.