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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
1 tablespoon peanut oil |
3 medium shallots, thinly sliced |
2 tablespoons sliced peeled fresh ginger |
4 garlic cloves, smashed |
1 stalk fresh lemongrass, sliced and smashed |
1 serrano peppers or 1 thai chile, minced with seeds |
1/2 cup water |
2 tablespoons southeast asian fish sauce |
1 tablespoon light brown sugar |
48 large mussels, rinsed and beard removed (about 2 1/2 pounds) |
1/4 cup freshly squeezed lime juice, plus wedges for garnish (about 2 limes) |
3 tablespoons fresh cilantro leaves |
3 tablespoons fresh mint leaves |
Directions:
1. Heat the oil a large skillet, with a lid, over medium heat. Add the shallots, ginger, garlic, lemongrass, and chili, and stir-fry until golden and aromatic, about 3 minutes. Add the water, fish sauce, and sugar, stir and bring to a simmer. Add the mussels, cover and steam until they open and plump slightly, about 5 minutes.
2. Discard any mussels that do not open. Stir in the lime juice, cilantro, and mint leaves. Divide the mussels and broth evenly among the bowls. Serve.
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