Steamed Mussels in Lemongrass and Basil from Everyday Thai Cooking: Quick and Easy Family Style Recipes by Katie Chin

Name: Steamed Mussels in Lemongrass and Basil from Everyday Thai Cooking: Quick and Easy Family Style Recipes by Katie Chin
Total time: 22 min
Ingredients: Two small handfuls of fresh coriander leaves (cilantro) (about ½ cup/24 g), finely chopped; 1 tablespoon palm or brown sugar; 1 lb (500 g) fresh mussels, debearded and scrubbed clean; 2 teaspoons all-purpose cornstarch dissolved in 1 tablespoon water; 1 clove garlic, minced; Fresh basil leaves for garnish; Fresh coriander leaves (cilantro) for garnish; Lime wedges; ½ cup (125 ml) Basic Chicken Stock or store-bought; 2 tablespoons minced lemongrass; 6 kaffir lime leaves, torn or cut in half (optional); ½ cup (125 ml) dry white wine; 1 fresh hot red or green chili, preferably Thai, thinly sliced (deseeded if your prefer less heat); 2 tablespoons fish sauce (nam pla)

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These soul-satisfying mussels are bursting with bright flavors and always fill my kitchen with an amazing aroma. Serve with a crusty French baguette to help soa

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Ingredients

Two small handfuls of fresh coriander leaves (cilantro) (about ½ cup/24 g), finely chopped
1 tablespoon palm or brown sugar
1 lb (500 g) fresh mussels, debearded and scrubbed clean
2 teaspoons all-purpose cornstarch dissolved in 1 tablespoon water
1 clove garlic, minced
Fresh basil leaves for garnish
Fresh coriander leaves (cilantro) for garnish
Lime wedges
½ cup (125 ml) Basic Chicken Stock or store-bought
2 tablespoons minced lemongrass
6 kaffir lime leaves, torn or cut in half (optional)
½ cup (125 ml) dry white wine
1 fresh hot red or green chili, preferably Thai, thinly sliced (deseeded if your prefer less heat)
2 tablespoons fish sauce (nam pla)