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Asian Mussels
serves 2-4
Mussels may seem like a luxury item, but they are surprisingly easy and fast to make. Keep your eye out for any that are open before cooking, or closed afterwards - just throw them out.
4 pounds mussels, shells scrubbed and debearded
1 tablespoon olive oil
2 stalks lemongrass, core only, bruised
2 tablespoons ginger, minced
4 cloves garlic, minced
3 green onions, white and light greens parts only, finely chopped
1 cup water
1/2 cup fresh lime juice
1/4 cup fresh basil leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
prep: 10 minutes
total: 20 minutes
large sauté pan with cover
tongs
1. Scrub and debeard the mussels.
2. Heat the oil in a large sauté pan over medium heat. When it's hot and shimmering, add the lemongrass, ginger, garlic and green onions. Cook, stirring constantly, until the ingredients are fragrant, 2-3 minutes.
3. Add the water, lime juice and half the basil, cilantro and mint. Bring to a simmer. Add the mussels, cover and steam for 7 minutes. Discard any mussels that have not opened. Stir the remaining herbs into the cooking liquid, then serve the mussels with the liquid.
2. Heat the oil in a large sauté pan over medium heat. When it's hot and shimmering, add the lemongrass, ginger, garlic and green onions. Cook, stirring constantly, until the ingredients are fragrant, 2-3 minutes.
3. Add the water, lime juice and half the basil, cilantro and mint. Bring to a simmer. Add the mussels, cover and steam for 7 minutes. Discard any mussels that have not opened. Stir the remaining herbs into the cooking liquid, then serve the mussels with the liquid.
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