Pan-Steamed Mussels with Thai Herbs Recipe

SALLY'S ASIAN RECIPES
Like so many Thai fishes, this is very easy to prepare. The lemon grass and kaffir lime leaves add a refreshing tang to the mussels.






Ingredients: (Serves 4-6)

1 kg/2¼ lb fresh mussels
2 lemon grass stalks, finely chopped
4 shallots, chopped
4 kaffir lime leaves, coarsely torn
2 fresh red chilies, sliced
15 ml/1 tablespoon Thai fish sauce
30 ml/2 tablespoons fresh lime juice

Thinly sliced scallions (spring onions) and cilantro (coriander) leaves, to garnish

Method:

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.

Place the mussels in a large, heavy pan and add the lemon grass, shallots, kaffir lime leaves, chilies, fish sauce and lime juice. Mix well. Cover the pan tightly and steam the mussels over a high heat, shaking the pan occasionally, for 5-7 minutes, until the shells have opened


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.

[source from www.asianonlinerecipes.com]