Lemon-grass-and-basil-scented Mussels recipe
information
The classic Thai flavourings of lemon grass and basil are used in this fragrant dish.
ingredients
1.75 kg (4 - 4 1/2 lb) fresh mussels in their shells
2 lemon grass stalks
5 - 6 fresh basil sprigs
5 cm (2 in) fresh root ginger
2 shallots, finely chopped
150 ml (1/4 pint) 2/3 cup fish stock
2 lemon grass stalks
5 - 6 fresh basil sprigs
5 cm (2 in) fresh root ginger
2 shallots, finely chopped
150 ml (1/4 pint) 2/3 cup fish stock
method
1. Scrub the mussels under cold running water, scraping off any barnacles with a small, sharp knife. Pull or cut off the hairy "beards". Discard any mussels with damaged shells and any that remain open when they are sharply tapped.
2. Cut each lemon grass stalk in half and bruise with a rolling pin.
3. Pull the basil leaves off the stems and roughly chop half of them. Reserve the remainder.
4. Put the mussels, lemon grass, chopped basil, ginger, shallots and stock in a wok. Bring to the boil, cover and simmer for 5 minutes. Discard the lemon grass and any mussels that remain closed, scatter over the reserved basil leaves and serve immediately.
2. Cut each lemon grass stalk in half and bruise with a rolling pin.
3. Pull the basil leaves off the stems and roughly chop half of them. Reserve the remainder.
4. Put the mussels, lemon grass, chopped basil, ginger, shallots and stock in a wok. Bring to the boil, cover and simmer for 5 minutes. Discard the lemon grass and any mussels that remain closed, scatter over the reserved basil leaves and serve immediately.
serving amount
serves 4
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