Spicy Steamed Mussels with Lemongrass, Chile, and Basil
Shellfish is turning up on dinner tables more and more, and for good reason. Mussels cook in just minutes and are a smart, sustainable choice. Before buying mussels, take a sniff. They should smell like the sea. If they're really fishy smelling, don't buy them.
1 Tbs. vegetable oil
2 shallots, thinly sliced into rounds (1/4 cup)
1 cup lower-salt chicken broth
3 stalks lemongrass, trimmed, cut into 2-inch pieces, and lightly smashed (3/4 cup)
3 1/8-inch-thick slices fresh ginger
Zest of 1/2 lime, peeled off in strips with a vegetable peeler (about 5 strips)
2 lb. mussels, scrubbed and debearded
1 red serrano (or other small hot red chile), sliced into thin rounds
1/2 cup chopped fresh basil
Asian chili sauce, such as Sriracha (optional)
Heat the oil in a large straight-sided sauté pan or pot over medium heat. Add the shallots and cook, stirring often, until browned, 2 to 3 minutes. Add the broth, lemongrass, ginger, lime zest, and 1 cup water. Bring to a boil over medium-high heat and then reduce to medium low; cover and simmer for 10 minutes.
Raise the heat to medium high and add the mussels and chile. Cover and simmer until the mussels open, 2 to 3 minutes. Transfer the mussels to serving bowls, discarding any that haven’t opened. Add the basil to the broth and simmer for 1 minute. Add chili sauce to taste, if using. Ladle the broth over the mussels. Don’t eat the lemongrass or the ginger.
Serve with Roasted Eggplant with Chiles, Peanuts & Mint
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 98
, pp. 16
March 5, 2009