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Ingredients |
1.75 kg (4 - 4 1/2 lb) fresh
mussels in their shells
2 lemon grass stalks
5 - 6 fresh basil sprigs
5 cm (2 in) fresh root ginger
2 shallots, finely chopped
150 ml (1/4 pint) 2/3 cup fish stock |
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Method |
1. Scrub the mussels under cold
running water, scraping off any barnacles with a small, sharp
knife. Pull or cut off the hairy "beards". Discard any mussels
with damaged shells and any that remain open when they are
sharply tapped.
2. Cut each lemon grass stalk in half and bruise with a rolling
pin.
3. Pull the basil leaves off the stems and roughly chop half of
them. Reserve the remainder.
4. Put the mussels, lemon grass, chopped basil, ginger, shallots
and stock in a wok. Bring to the boil, cover and simmer for 5
minutes. Discard the lemon grass and any mussels that remain
closed, scatter over the reserved basil leaves and serve
immediately.
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