Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.