Spicy Steamed Mussels with Lemongrass, Chile, and Basil
Ingredients
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1 tablespoon vegetable oil
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2 shallots, thinly sliced into rounds (1/4 cup)
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1 cup lower-salt chicken broth
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3 stalks lemongrass, trimmed, cut into 2-inch pieces, and lightly smashed (3/4 cup)
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3 1/8-inch-thick slices fresh ginger
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Zest of 1/2 lime, peeled off in strips with a vegetable peeler (about 5 strips)
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2 pounds mussels, scrubbed and debearded
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1 red serrano (or other small hot red chile), sliced into thin rounds
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1/2 cup chopped fresh basil
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Asian chili sauce, such as Sriracha (optional)
Directions
1.
Heat the oil in a large straight-sided saute 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 for 10 minutes.
2.
Raise the heat to medium high and add the mussels and chile. Cover and simmer until the mussels open, 2 to 3 minutes. Transfer the mussels to serving bowls, discarding any that haven't opened. Add the basil to the broth and simmer for 1 minute. Add chili sauce to taste, if using. Ladle the broth over the mussels. Don't eat the lemongrass or the ginger.
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