Fish and Shellfish Recipes - Mussels with Lemon Grass Recipe

Ingredients

• 1.75kg/4-4 1/2lb fresh mussels in their shells

• 2 lemon grass stalks

• 5cm/2in fresh root ginger, peeled

• 5-6 fresh basil sprigs

• 2 shallots, finely chapped

• 150ml/1/4 pint/2/3 cup fish stock

Serves 4

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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 or a pestle. Cut the ginger into thin slices.

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.

5. Discard the lemon grass and any mussels that remain closed, scatter over the reserved basil leaves and serve immediately.

Note: Lemon grass and basil give this fragrant dish a subtle flavor. It makes a lovely light appetizer.

Variations: Substitute half the total weight of mussels for clams. Clams take slightly longer to cook so add them to the wok with the other ingredients as in Step 4, and cook for 2 minutes before adding the mussels and simmering for a further 5 as directed. The liquor from the mussels combines with the fish stock to make a delicious sauce. Add a splash of white wine, if you like, but take care not to overwhelm the lemon grass flavor.