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| Thai Basil Mussels |
"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)."
Ingredients :
- 6 ounces mussels
- 1/2 cup chicken stock
- 2 stalks lemongrass
- 1 small bunch Thai basil, chopped
Instructions :
| Prep : 15M | Cook : 1M | Ready in : 21M |
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- 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.
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