Lemongrass Mussels

Name: Lemongrass Mussels
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 lb (500 g) fresh mussels, cleaned; 2 shallots, diced; 1 stalk lemongrass, tender inner part of bottom third only, crushed and cut into lengths; ¼ teaspoon freshly ground black pepper; ½ cup (⅓ oz/10 g) Asian basil leaves; 2 cloves garlic; 2 fresh coriander roots; 2 or 3 red finger-length chilies; ½ cup (125 ml) water; ½ cup (125 ml) fresh lime or lemon juice; ½ cup (125 ml) fresh lime or lemon juice; ¼ cup (60 ml) fish sauce; 1 teaspoon salt; 1 teaspoon salt; 1 tablespoon sugar; 2 tablespoons fresh coriander leaves (cilantro), chopped; 2 tablespoons fresh coriander leaves (cilantro), chopped

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
20 min

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

Ingredients

1 lb (500 g) fresh mussels, cleaned
½ cup (125

Asia
Fish course
Gluten-free
Pescatarian

Method

To prepare the Dipping Sauce, use a pestle and mortar to pound the garlic, coriander roots, and chilies until smooth. Combine this paste with the remaining Dipping Sauce ingredients in a mixing bowl and stir well.
Discard any open mussels. Place the remainder in a wok and add the remaining ingredients. Cover and bring to a boil over high heat, cooking for 5 min