Ingredients
- 1 kg mussel (fresh)
- 200 ml beer
- 1 lemongrass stalk (finely sliced)
- 1 chili pepper (red, long, finely sliced)
- Kaffir lime leaves (2 leaves)
- Thai basil (4 branches, leaves are for garnish and stalks are for the broth)
- 1 tablespoon salt
- 1 lemon, whole (juice of)
- 50 grams shallots (crispy fried, homemade are better but packaged works well)
How to Make
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Step 1: Clean and scrub and de-beard the mussels, discarding any cracked shells.
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Step 2: 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.
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Step 3: To serve: Squeeze lemon over mussels, scatter Thai basil leaves and crispy fried shallots over. Serve whilst steaming, with crusty bread.
We hope you enjoy this recipe!
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