- 1 tablespoon peanut oil
- 3 medium shallots, thinly sliced
- 2 tablespoons sliced peeled fresh ginger
- 4 cloves garlic, smashed
- 1 stalk fresh lemongrass, sliced and smashed
- 1 serrano or Thai bird chili, minced with seeds
- 1/2 cup water
- 2 tablespoons Southeast Asian fish sauce
- 1 tablespoon light brown sugar
- 4 dozen large mussels (about 2 1/2 pounds), rinsed and beard removed
- 1/4 cup freshly squeezed lime juice (about 2 limes), plus wedges for garnish
- 3 tablespoons fresh cilantro leaves
- 3 tablespoons fresh mint leaves
Heat the oil a large skillet, with a lid, over medium heat. Add the shallots, ginger, garlic, lemongrass, and chili, and stir-fry until golden and aromatic, about 3 minutes. Add the water, fish sauce, and sugar, stir and bring to a simmer. Add the mussels, cover and steam until they open and plump slightly, about 5 minutes.
Discard any mussels that do not open. Stir in the lime juice, cilantro, and mint leaves. Divide the mussels and broth evenly among the bowls. Serve.
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