Steamed Mussels with Lemongrass, Basil and Wine
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 kg mussel (s), fresh
- 2 tablespoons oil
- 2 medium onion (s), chopped
- 8 clove (s) garlic, chopped
- 7 kaffir lemon leaves or 4 stalks lemongrass (only the white part), chopped
- 1 lemon (s), juice it
- 3 chilli pepper (s), red, chopped
- 500 ml white wine
- 2 tablespoon fish sauce
- 1 piece (s) ginger, coin-sized, chopped
- Soy sauce as required
- 50 g Thai basil, fresh
Print Recipe
Pin Recipe Instructions
- Throw away opened mussels. If necessary, scrub the outside of the mussels clean with a brush. Soak the mussels in cold water for 10 minutes, then drain.
- Heat the oil in a wok or large saucepan. Add onions, garlic, lemon leaves or lemongrass and chillies and sauté everything for 4 minutes over medium heat, stirring occasionally. Then deglaze with wine and fish sauce and cook for another 3 minutes.
- Add the mussels, shake well and cook covered for 3 - 4 minutes over a reduced heat until the mussels open. Do not cook too long or they will become hard.
- Throw away any mussels that have not opened after 4 minutes. Add the basil, mix everything in well and serve with steamed rice or simply with baguette.
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