Mussels Steamed With Beer
Created by Tisme on July 6, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #24286
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.
Nutritional Facts
- Serving Size: 1 (468.2 g)
- Calories 289.5
- Total Fat - 6 g
- Saturated Fat - 1.1 g
- Cholesterol - 70 mg
- Sodium - 2466.9 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 4.7 g
- Sugars - 4.4 g
- Protein - 31.9 g
- Calcium - 112.9 mg
- Iron - 10.9 mg
- Vitamin C - 96.4 mg
- Thiamin - 0.5 mg