Spicy Thai Mussels with Green Papaya

Deselect All

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