Lemongrass Mussels - Roth Living
Lemongrass Mussels with white wine, Thai chilies, and fish sauce—delicious and easy to make in just 30 minutes! Perfect for a quick weeknight dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rothliving.com.
Ingredients
- 2 cups quality chicken broth or stock
- 2 stalks fresh lemongrass, minced
- 5 kaffir lime leaves
- 1 cup crisp, dry white wine, Pinot Gris or Sauvignon Blanc
- 3 Tablespoons rice vinegar
- 2 fresh Thai red chilies, finely sliced
- 5-6 Tablespoons fish sauce, to taste
- 3 Tablespoons brown sugar
- ½ cup fresh cilantro, chopped
- 2 lb. fresh Prince Edward Island mussels, cleaned
- 4 cloves garlic, minced
- 3 Tablespoons cornstarch, dissolved in 3 Tablespoons cold water
- ½ cup fresh basil leaves
- 1 lime, cut into wedges, to serve
- 1 baguette, toasted and sliced
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