Served as main course. Non-vegetarian dish.

1 Tablespoon Peanut Oil

3 medium Shallots, thinly sliced

2 Tablespoons sliced peeled fresh Ginger

4 Garlic Cloves, smashed

1 stalk fresh Lemongrass, sliced and smashed

1 Serrano Pepper or Thai Chile, minced with seeds

1/2 cup Water

2 Tablespoons Southeast Asian Fish Sauce

1 Tablespoon light Brown Sugar

48 large Mussels, rinsed and beard removed

1/4 cup freshly squeezed Lime Juice, plus wedges for garnish

3 Tablespoons fresh Cilantro Leaves

3 Tablespoons fresh Mint Leaves

Heat the oil a large skillet, with a lid, over medium heat. Add the shallots, ginger, garlic, lemongrass, and chili, and stir-fry until golden and aromatic, about 3 minutes. Add the water, fish sauce, and sugar, stir and bring to a simmer. Add the mussels, cover and steam until they open and plump slightly, about 5 minutes. Discard any mussels that do not open. Stir in the lime juice, cilantro, and mint leaves. Divide the mussels and broth evenly among the bowls. Serve.

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 4

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