Thai-Style Mussels
8 ingredients
3 steps
Ingredients
- 2 1/4 pounds mussels ~2 1/4 lbs
- 1 tablespoon olive oil
- 4 cloves garlic
- 1 stem lemongrass white parts only
- 3 teaspoons red chilies chopped
- 6 3/4 tablespoons water ~1/2 cup
- 2 tablespoons dry white wine
- 1 handful thai basil leaves roughly chopped
Directions
-
1Scrub the outside of the mussels with a brush. Remove and discard the beards.
-
2Heat the oil in a wok or large pan add garlic, lemongrass and chili. Cook until slightly brown and fragrant.
-
3Add the mussels to the wok and toss well. Add in chinese rice wine, water, and Thai basil after about 3 minutes. Mix well. Put the lid back on for another 1 minutes or so until all the mussels are open (discard any that stay closed).
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