Thai Broth, with Crabbie’s

Crabbies Thai Broth with Seabass1Prep: 10 minutes

Cook: 15 minutes

Serves: Four



  • 4 fillets of white fish  
  • 1 kg fresh mussels, in the shell  
  • 1 tin of coconut milk  
  • 1 punnet of cherry tomatoes  
  • 2 leeks  
  • 100g red grapes  
  • 25g Red Thai Curry Paste  
  • 1 500ml  bottle of Crabbie’s Original Alcoholic Ginger Beer


  • Place the mussels in a hot pan and pour in the Crabbie’s Original Alcoholic Ginger Beer. Put the lid on the pot and steam for 5 minutes
  • Pass the mussel stock through a sieve into a large pot and put the mussels to one side.  
  • Add the coconut milk and Thai red curry paste to the mussel stock
  • Reduce by two-thirds, over a low heat.  
  • Chop the grapes, cherry tomatoes and leeks – add to the broth
  • Cook the fish in a hot pan for 4 minutes.  
  • Pour the broth and vegetables into serving bowls, and place a fillet of fish on top of each  
  • Serve


  • To reduce, cook in a pan until liquid evaporates