Steamed Mussels with Lemon Grass, Basil and Wine Recipe

Preparation time: 30 minutes
Total cooking time: 15 minutes
Recipe serves 4-6

Ingredients
1 kg mussels
1 tablespoon oil
1 medium onion, chopped
4 cloves garlic, chopped
2 stems lemon grass (white part only), chopped
1-2 teaspoons chopped red chillies
1 cup white wine or water
1 tablespoon fish sauce
1 cup fresh Thai basil leaves, roughly chopped

Method

1. Scrub the outside of the mussels with a brush. Remove and discard the beards. Soak the mussels in a bowl of cold water for 10 minutes; drain and discard any open shells.

2. Heat the oil in a wok or large pan. Add the onion, garlic, lemon grass and chillies, and cook for 4 minutes over a low heat, stirring occasionally. Add the wine and fish sauce to the wok and cook for 3 minutes.

3. Add the mussels to the wok and toss well. Cover the wok; increase the heat and cook for 3-4 minutes or until the mussels open. Discard any unopened mussels. Add the chopped basil; toss well and serve with steamed rice.

Hint
Do not overcook the mussels or they will become tough. Use small black fresh mussels.