Thai-Style Mussels
This vibrant Thai-style mussels dish delivers a bold, aromatic broth infused with garlic, lemongrass, and a touch of heat from fresh chilies. The tender mussels soak up the fragrant liquid—brightened with white wine and water—while Thai basil leaves add a final herbal note just before serving. It’s a quick yet impressive meal that balances briny sweetness with spicy depth, perfect for a weeknight dinner or a casual gathering. The dish rewards attention to detail, especially when selecting and cleaning the mussels, ensuring every bite is as satisfying as it is flavorful.
Ingredients
- wine2.0 tablespoons
- garlic4.0 Cloves
- stem lemongrass1.0
- mussels2.25 lbs
- olive oil1.0 tablespoon
- chilies2.0 teaspoons
- thai basil leaves1.0 handful
- water3.0 tablespoons
Nutrition
Directions
- 1
Scrub the mussels under cold running water and remove any beards. Discard any that are open or damaged.
- 2
Finely mince the garlic cloves and thinly slice the lemongrass stem, using only the tender inner part.
- 3
Thinly slice the chilies, removing seeds for less heat if desired.
- 4
Heat the olive oil in a large pot over medium-high heat. Add the garlic, lemongrass, and chilies, and sauté for 1-2 minutes until fragrant.
- 5
Add the mussels to the pot, then pour in the wine and water. Cover and cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened.
- 6
Remove the pot from the heat. Discard any mussels that remain closed.
- 7
Stir in the Thai basil leaves until wilted. Serve immediately with crusty bread or rice.
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