• 1 cup dry white wine

  • 1 large yellow onion, thinly sliced

  • 2-3 garlic cloves, smashed

  • 2 cups of Nit Noi Organic Vegetable Broth

  • 2 pounds live mussels

  • 1/3 cup mixed fresh herbs, such as cilantro, scallion, Thai Basil

  • 1 tbs of crushed red Thai chili


  1. Rinse mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.

  2. In a large stockpot set over medium heat, combine wine, shallots, garlic, and Nit Noi Organic Vegetable Broth. Simmer 5 minutes. Add mussels.

  3. Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Remove from heat. Divide mussels and broth among 2 bowls. Garnish with herbs, Thai chili and salt to flavor. Serve immediately.