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Thai-Style Mussels with Herbs





Yields
Serves 4



Total Time
20 mins

We like to eat these delicately flavored mussels with rice, but thin rice noodles are also good. A generous squeeze of lime at the end is essential.

su-Thai-Style Mussels with Herbs




Photo: Annabelle Breakey
 3 tablespoons canola oil
 4 stalks lemongrass, ends trimmed and stalks smashed
 1 small yellow onion, sliced into rings
 2 whole dried arbol chiles* or 1/2 tsp. red chile flakes
 1 can (14.5 oz.) coconut milk
 1/2 cup dry white wine
 1 tablespoon Thai or Vietnamese fish sauce
 2 large basil sprigs, separated into leaves and stems
 2 large mint sprigs, separated into leaves and stems
 2 pounds mussels, scrubbed and debearded*
 1 lime, cut in wedges
Step 1
1

Heat a large pot over medium-high heat. Add oil and heat until shimmering. Cook lemongrass and onion, stirring frequently, until onion begins to caramelize and turn golden, about 8 minutes.

Step 2
2

Stir in chiles, coconut milk, wine, fish sauce, and herb stems. Bring mixture to a simmer.

Step 3
3

Add mussels and cover pot. Cook until mussels open wide (discard any unopened ones), 4 to 5 minutes.

Step 4
4

Transfer to a serving bowl. Sprinkle with herb leaves. Serve with lime and rice.

Step 5
5

*Find arbol chiles in Mexican markets or your grocery store's Latino-foods aisle. If the mussel "beard" (stiff threads protruding from the shell) is still attached, pull it off.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 387Calories from Fat 78
% Daily Value *
Total Fat 34g53%

Saturated Fat 20g100%
Cholesterol 18mg6%
Sodium 551mg23%
Total Carbohydrate 8.6g3%

Dietary Fiber 0.4g2%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.