Thai Basil Mussels

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167

Recipe by: Swiss Phil

"Simple and easy, these are a great alternative for mussel lovers! Thais eat a lot of snacks and this is just one of many! This can be served as a nibble, or can be expanded to a full meal course served with bread, Peking rice, or spicy potatoes (for just a few examples)."

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21 m servings 277

Original recipe yields 1 servings (1 serving)

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6 ounces mussels
1/2 cup chicken stock

2 stalks lemongrass
1 small bunch Thai basil, chopped
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Directions

Place mussels in a pan of cold water. Discard any that float. Drain, clean, and debeard remaining mussels.
Place stock and lemongrass in a saucepan over medium heat; bring to a boil. Add mussels and let steam, covered, until they open, 1 to 4 minutes. Discard any mussels that do not open.
Transfer mussels to a bowl and sprinkle basil on top. Serve with another bowl alongside for discarded shells.