Thai Mussels with Lemongrass, Basil and Kaffir Lime

By gocatgo

Best mussel recipe ever.

Ingredients

• 1 1kg 1.5kg - 1.5kg of mussels
• 1 1 1 tblsp. sesame seed oil
• 1 1 1 tblsp. vegetable oil
• 1 1 1 medium sized onion, diced
• 4 4 4 garlic cloves, chopped
• 3 3 3 stalks of fresh lemongrass, only the inner white part, finely chopped
• 1-2 1-2 1-2 red Thai chilis, chopped
• 350 350ml 350ml white wine
• 1 1 1 tblsp. Asian fish sauce
• 40 40g 40g Thai Basil leaves, finely chopped (not the same as Italian basil)
• 6 6 6 Kaffir lime leaves

Details

Servings 4

Preparation

Step 1

1. Clean mussels by scrubbing the outer shell and remove the beard at the base of the mussel if necessary. Remove any mussels with broken shells. Rinse the mussels in cold water for a few minutes, then drain.

2. In a very large pot, mix and heat up both oils and stir fry the onion, lemongrass, garlic and chillies for 4 minutes until everything is lightly browned and the onions are glassy. Add wine, fishsauce and whole kaffir lime leaves to the mixture. Cover with a lid and let simmer on low heat for 5 minutes to allow the flavors to unfold.

3. Add mussels to the pot, close lid, and give the mussels a thorough shake through to mix the broth with the mussels. Allow the broth to heat up again, and with the lid firmly closed, steam mussels for about 6-8 minutes until all the shells have opened. Don't overcook the mussels, otherwise they will turn hard and chewy.

4. After mussels have opened, sprinkle chopped Thai basil leaves over the mussels and give one last shake through before serving. Serve and enjoy! You can also serve this with steamed perfume rice for a full meal if you like.