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Mussels: Pan-Steamed Mussels with Thai Herbs

Source of Recipe


From "The Food and Cooking of Thailand"






List of Ingredients



• 2-1/4 pounds fresh mussels
  
• 2 lemongrass stalks, finely chopped
  
• 4 shallots, chopped
  
• 4 kaffir lime leaves, coarsely torn
  
• 2 fresh red chilies, sliced
  
• 1 Tbsp Thai fish sauce
  
• 2 Tbsp fresh lime juice
  
• Thinly sliced scallions and cilantro leaves, for garnish
  






Instructions



1. Clean the mussels by pulling off the beards, scrubbing the shells well and removing any barnacles. Discard any mussels that are broken or which do not close when tapped sharply.
   
   
2. Place the mussels in a large, heavy pan and add the lemongrass, shallots, kaffir lime leaves, chilies, fish sauce and lime juice. Mix well. Cover the pan tightly and steam the mussels over high heat, shaking the pan occasionally, for 5 to 7 minutes, until the shells have opened.
   
   
3. Using a slotted spoon, transfer the cooked mussels to a warmed serving dish or individual bowls. Discard any mussels that have failed to open. Garnish the mussels with the thinly sliced scallions and cilantro leaves. Serve immediately.
   
   Serves 4 to 6