Ingredients
- 2 tablespoons canola oil
- 1 to 2 each, red and green jalapenos, sliced into thin rings
- 2 tablespoons garlic, chopped
- 1/2 cup shallots, thinly sliced
- 1 cup green papaya, julienned
- 2 tablespoons lemongrass, finely chopped
- 1 pound mussels cleaned and de-bearded
- 1 cup red and yellow cherry tomatoes (equal parts), sliced in half
- 1 1/2 cups white wine
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- 2 tablespoons butter
- 1/2 cup cilantro, leaves only
- 1/2 cup Thai basil, leaves only
- 5 scallions, thinly sliced, for garnish
Directions
In a non-reactive saucepan, coated with the canola oil over medium-high heat, saute the jalapenos, garlic, shallots, green papaya, and lemongrass until the shallots are soft, about three minutes. Add the mussels, tomatoes, wine, fish sauce, lime juice, butter, cilantro, and Thai basil. Allow the mixture to simmer covered, until all the mussels have opened, about 4 to 5 minutes.
Immediately pour the mussels with broth into a large bowl and garnish with the scallion greens. Beverage: Gewurtztraminer
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By Maito
on September 01, 2004
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These mussels were really good. I omitted the butter and green papaya, and cut the fish sauce down to a TBSP. This would make a really good soup too, if you added fish broth and more lime juice.
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