Asian Style Mussels

Name: Asian Style Mussels
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 serving(s)
Ingredients: 14.79 ml peanut oil; 3 medium shallots, thinly sliced; 29.58 ml sliced peeled fresh ginger; 4 garlic cloves, smashed; 1 stalk fresh lemongrass, sliced and smashed; 1 serrano peppers or 1 Thai chile, minced with seeds; 118.29 ml water; 29.58 ml Southeast Asian fish sauce; 14.79 ml light brown sugar; 48 large mussels, rinsed and beard removed (about 2 1/2 pounds); 59.14 ml freshly squeezed lime juice, plus wedges for garnish (about 2 limes); 44.37 ml fresh cilantro leaves; 44.37 ml fresh mint leaves

Submitted by katie in the UP

"I love mussels, found this recipe on the Food Network (no chef mentioned). Posted for Zaar World Tour 2005/Stop in Asia"

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Ready In:: 23mins
Ingredients:: 13
Serves:: 4

ingredients

14.79 ml peanut oil
3 medium shallots, thinly sliced
29.58 ml sliced peeled fresh ginger
4 garlic cloves, smashed
1 stalk fresh lemongrass, sliced and smashed
1 serrano peppers or 1 Thai chile, minced with seeds
118.29 ml water
29.58 ml Southeast Asian fish sauce
14.79 ml light brown sugar
48 large mussels, rinsed and beard removed (about 2 1/2 pounds)
59.14 ml freshly squeezed lime juice, plus wedges for garnish (about 2 limes)
44.37 ml fresh cilantro leaves
44.37 ml fresh mint leaves

directions

Heat the oil a large skillet, with a lid, over medium heat. Add the shallots, ginger, garlic, lemongrass, and chili, and stir-fry until golden and aromatic, about 3 minutes. Add the water, fish sauce, and sugar, stir and bring to a simmer. Add the mussels, cover and steam until they open and plump slightly, about 5 minutes.
Discard any mussels that do not open. Stir in the lime juice, cilantro, and mint leaves. Divide the mussels and broth evenly among the bowls. Serve.