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Steamed Mussels in Lemongrass and Basil
Preparation info
- Serves
4
as an appetizer or snack - Difficulty
Easy
- Ready in
25 min
Appears in
By Katie Chin
Published 2013
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 2 tablespoons
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
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