Servings: 4
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.
Serve with Roasted Eggplant with Chiles, Peanuts & Mint.
Easy and good! I've made this twice now and it's a keeper. Love the Thai flavor.
This was great. Really easy and tasty. I changed it a little. When the broth was done simmering (before I added the chile and mussels) I added about 1/2 tsp. Thai red chile paste and 1/4 cup of light coconut milk. Personally I would remove the lemongrass and ginger after I removed the mussels and before I added the basil. Maybe that's just because my husband is a lughead and kept eating them and questioning why they were in there! I will definitely make this again.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review