Spicy Steamed Mussels with Lemongrass, Chile, and Basil

Spicy Steamed Mussels with Lemongrass, Chile, and Basil
Photo by Scott Phillips


  • Asian chili sauce, such as Sriracha (optional)
  • Zest of ½ lime, peeled off in strips with a vegetable peeler (about 5 strips)
  • 2 shallots, thinly sliced into rounds (¼ cup)
  • 3 stalks lemongrass, trimmed, cut into 2-inch pieces, and lightly smashed (¾ cup)
  • ½ cup chopped fresh basil
  • 2 lb. mussels, scrubbed and debearded
  • 1 cup lower-salt chicken broth
  • + 3 more ingredients
    • 3 1/8-inch-thick slices fresh ginger
    • 1 Tbs. vegetable oil
    • 1 red serrano (or other small hot red chile), sliced into thin rounds

Heat the oil in a large straight-sided sauté pan or pot over medium heat. Add the shallots and cook, stirring often, until browned, 2 to 3 minutes. Add the broth, lemongrass, ginger, lime zest, and 1 cup water. Bring to a boil over medium-high heat and then reduce to medium low; cover and simmer ...

View full recipe at Fine Cooking


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