Recipes » Fish » Mussels with Lemongrass

Ingredients

• 1 tbs. oil
• 2 shallots, thin sliced in rounds
• 1 cup chicken stock
• 3 stalks lemon grass, trimmed, cut into 2 inch pieces and lightly smashed
• 3 1/8 inch thick slices ginger
• zest of ½ lime, peeled in strips
• 2-3 lbs. mussels
• ½ cup chopped basil
• 1 red Serrano chile sliced thin
• Asian chili sauce (sriracha) or similar

Preparation

Oil in large pan or pot, add shallots till brown, 2-3 minutes.
Add stock, lemongrass, ginger, lime zest, and 1 cup of water.

Bring to boil, reduce heat, cover and simmer 10 minutes.

Raise heat, add mussels and chile. Cover, and simmer 2-3 minutes until shells open. Remove mussels to plate.
Add basil to the broth and simmer 1 minute. Add chili sauce to taste.
Pour broth over mussels.
DON’T EAT THE LEMONGRASS OR GINGER