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
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.
This recipe is from How To Cook Fish - http://www.howtocookfish.info