Thai Broth with Crabbie’s

Crabbie's Thai Broth with Seabass


  • 4 fillets of white fish
  • 2.2 lb fresh mussels, in the shell
  • 1 tin coconut milk
  • 1 punnet cherry tomatoes
  • 2 leeks
  • 3 oz red grapes
  • 1 oz Red Thai Curry Paste
  • 16 fl oz 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