July 06, 2016
Dinner, Main Dish, Shellfish,
Mussels, Asian, Thai, Vietnamese, Quick Meals, Winter, Weeknight Meals, Stove Top, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Alcohol more
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"I wrote this recipe down from a radio station, made it and the family really enjoyed it.
This is an easy to make Vietnamese style dish that will be enjoyed by all mussel lovers."
Clean and scrub and de-beard the mussels, discarding any cracked shells.
In a non corrosive pot with a tight fitting lid, heat the beer, lemongrass, chilli, lime leaves, Thai basil stalks and fish sauce until boiling, when boiling add the mussels and replace the lid ~ agitate or stir the mussels occasionally to insure even cooking and steam until all the mussels are open ~ (discard any unopened mussels). When mussels are open serve.
To serve: Squeeze lemon over mussels, scatter Thai basil leaves and crispy fried shallots over. Serve whilst steaming, with crusty bread.
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