Steamed Mussels in Lemongrass and Basil

Name: Steamed Mussels in Lemongrass and Basil
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: Serves 4 as an appetizer or snack
Cuisine: Thai
Ingredients: Fresh basil leaves for garnish; 2 teaspoons all-purpose cornstarch dissolved in 1 tablespoon water; ½ cup (125 ml) dry white wine; Two small handfuls of fresh coriander leaves (cilantro) (about ½ cup/24 g), finely chopped; ½ cup (125 ml) Basic Chicken Stock or store-bought; 2 tablespoons minced lemongrass; 1 lb (500 g) fresh mussels, debearded and scrubbed clean; 1 clove garlic, minced; Fresh coriander leaves (cilantro) for garnish; 6 kaffir lime leaves, torn or cut in half (optional); Lime wedges; 1 tablespoon palm or brown sugar; 2 tablespoons fish sauce (nam pla); 1 fresh hot red or green chili, preferably Thai, thinly sliced (deseeded if your prefer less heat)

Preparation info

Serves
4
as an appetizer or snack

Difficulty
Easy
Ready in
25 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

These soul-satisfying mussels are bursting with bright flavors and always fill my kitchen with an amazing aroma. Serve with a crusty French baguette to help soak up the juices. A white Riesling or blush wine pairs nicely with this dish.

Ingredients

½ cup (125 ml) Basic Chicken Stock or store-bought
2 tablespoons

Asia
Thailand
Starter
Snack
South East Asia
Gluten-free

Method

Pour the chicken stock into a wok or large skillet. Add the lemongrass and kaffir lime leaves, if using. Bring to a boil over high heat, then reduce to moderately-high.
Add the wine, chili slices, fish sauce, palm sugar, and fresh coriander leaves. Stir to combine. When the sauce is gently boiling, add the mussels. Stir to combine and cover with a tight-fitting