Spicy Steamed Mussels With Lemongrass, Chile & Basil

Spicy Steamed Mussels with Lemongrass, Chile & Basil is a flavorful and aromatic dish that combines the briny goodness of mussels with the zing of lemongrass, heat from chilies, and freshness of basil. It’s a delightful seafood recipe that is quick and easy to prepare.

To make this dish, the mussels are steamed in a fragrant broth infused with shallots, lemongrass, ginger, and lime zest. The shallots are first sautéed until browned, releasing their sweet and savory flavors. The addition of lower-salt chicken broth enhances the taste and provides a savory base for the mussels. The star ingredients, lemongrass and ginger, lend a distinct citrusy and spicy note to the dish. Lemongrass adds a unique aroma and a subtle lemony flavor, while ginger contributes a warm and slightly peppery taste. The broth is simmered to allow all the flavors to meld together, creating a rich and flavorful base. Once the broth is ready, the mussels are added along with sliced red serrano chiles for a spicy kick. The mussels are cooked just until they open, indicating that they are perfectly done. Any mussels that don’t open should be discarded. To finish the dish, fresh basil leaves are added to the simmering broth, infusing it with their aromatic essence. The basil adds a hint of sweetness and herbaceousness that complements the seafood beautifully. For those who enjoy extra heat, Asian chili sauce like Sriracha can be added to enhance the spiciness.

When serving, the steamed mussels are arranged in bowls, and the flavorful broth is ladled over them. It’s important to avoid consuming the lemongrass and ginger pieces, as they are mainly used to infuse the broth with their flavors.

Spicy Steamed Mussels with Lemongrass, Chile & Basil is a delightful dish that showcases the natural flavors of mussels while incorporating vibrant and aromatic elements. It’s perfect as an appetizer or a main course, and it’s sure to impress seafood lovers with its bold and tantalizing taste.

SERVES: 4

INGREDIENTS:

• 1 Tbs. vegetable oil
• 2 shallots, thinly sliced into rounds (1/4 cup)
• 1 cup lower-salt chicken broth
• 3 stalks lemongrass, trimmed, cut into 2-inch pieces, and lightly smashed (3/4 cup)
• 3 1/8-inch-thick slices fresh ginger
• Zest of 1/2 lime, peeled off in strips with a vegetable peeler (about 5 strips)
• 2 lb. mussels, scrubbed and debearded
• 1 red serrano (or other small hot red chile), sliced into thin rounds
• 1/2 cup chopped fresh basil
• Asian chili sauce, such as Sriracha (optional)

INSTRUCTIONS:

1. Heat the oil in a large, straight-sided sauté pan or pot over medium heat. Add the shallots and cook, stirring often, until browned, 2 to 3 minutes.
2. Add the broth, lemongrass, ginger, lime zest, and 1 cup water. Bring to a boil over medium-high heat and then reduce to medium-low. Cover and simmer for 10 minutes.
3. Raise the heat to medium-high and add the mussels and chile. Cover and simmer until the mussels open, 2 to 3 minutes. Transfer the mussels to serving bowls, discarding any that haven’t opened.
4. Add the basil to the broth and simmer for 1 minute. Add chili sauce to taste, if using. Ladle the broth over the mussels. Don’t eat the lemongrass or the ginger.

NUTRITIONAL INFORMATION:

PER SERVING

• 240 CALORIES | 29G PROTEIN | 11G CARB | 9G TOTAL FAT | 1.5G SAT FAT |
  3G MONO FAT | 3G POLY FAT | 65MG CHOL | 670MG SODIUM | 0G FIBER

NOTE:

• Before buying mussels, take a sniff. They should smell like the sea. If they’re really fishy smelling, don’t buy them.