Thai-Style Mussels with Herbs
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.
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
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.
Stir in chiles, coconut milk, wine, fish sauce, and herb stems. Bring mixture to a simmer.
Add mussels and cover pot. Cook until mussels open wide (discard any unopened ones), 4 to 5 minutes.
Transfer to a serving bowl. Sprinkle with herb leaves. Serve with lime and rice.
*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.
Servings Serves 4
- 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.