Mussels in Thai Style Broth

Mussels in a delicious Thai style broth bursting with flavor served over a rice corn combination.



2 C jasmine rice

4 C water

1 t salt


2 ears of fresh corn on cob

1/3 C water

Pinch of salt

1 t butter


2 ½ pounds mussels

3 C chicken broth or fish stock

5-6 dried hot chilies

3 inch lemon grass quartered

2 inches fresh ginger peeled and sliced

5 garlic cloves smashed

1 serano chili quartered optional¹

To Create Final Dish

1 Roma tomato deseeded and  chopped

1 lemon juiced

1/3 C cilantro chopped

1 T fish sauce



  • In medium pan, add rice and water and bring to boil.
  • Cover and simmer until rice is cooked until tender.


  • Wash corn and remove silk.
  • Remove corn kernels from cob and add to small saucepan with water and butter.
  • Cook until el dente then season. Remove from heat and set aside.


  • Scrub mussels and remove beards.²
  • In large sauce pan, bring broth, chilies, lemon grass, ginger, and garlic cloves to a boil.
  • Add mussels, cover and cook until mussels open or about 5-7 minutes.
  • Discard mussels that do not open.

Assemble Final Dish

  • Stir hot rice and corn together and divide into four large soup/pasta bowls.
  • Remove mussels from broth and place on rice corn mixture.
  • Strain broth and then add tomato, lemon. cilantro, and fish sauce mixture and stir.
  • Ladle this this broth equally into the four bowls and serve.



¹We like spicy food so we added the extra chili to the broth.

²Our farm raised mussels usually are pretty clean and have few beards.


Baby Bok Choy



1 pound baby bok choy  trim stems and rough chunk

1 1/2 T sesame oil

3 garlic cloves sliced

1/2 t red pepper flakes

1/4 cup broth vegetable or chicken

1 t soy sauce

1-2 t chili oiL

Salt and pepper


Saute garlic and pepper flakes in sesame oil for about 30 seconds in large fry pan,fragrant but not brown

Add bok choy and toss and coat leaves and stems in oil. Toss 1-2 minutes

Add broth and soy sauce  Sauté  1-2 minutes until tops bright green and stems crisp tender

Remove season to taste and drizzle lightly with chili oil





Asian Style Kale


2 bunches leafy or Tusan style kale, washed, stemmed, and chopped

4 garlic cloves minced

1 T grape seed or olive oil

1 t sesame oil

1 t soy sauce

1/2 t red pepper flakes

2 T vegetable or chicken broth

1 T rice wine vinegar(Mirin)

Salt and pepper


Add all ingredients but kale to skillet over medium high heat. Sauté for 2 minutes for flavors to combine. Add kale and toss 3-4 minutes. Salt and pepper to taste. Serve