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
Copyright 2000, Ming Tsai and Tom Berry, All Rights Reserved
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