Thai Mussels

  • 2 lb mussels, scrubbed, debearded
  • 3 tbsp butter
  • 2 jalapeno or serrano chilies, minced
  • 6 cloves garlic, sliced
  • 1 tbsp fish sauce
  • 1 1/2 tbsp oyster sauce
  • sea salt
  • 1/2 tsp sugar
  • 1/3 cup dry white wine
  • juice of half a lemon
  • 1 warm baguette
  1. In a stock pot heat the butter until melted.
  2. Add the chilies, and the garlic and stir until fragrant.
  3. Stir in the fish saue and oyster sauce and season with sea salt.
  4. Add the sugar and pour in the dry white wine. 
  5. Add the mussels.  Cover and cook, shaking the pot frequently, for 3 minutes.
  6. Remove all the opened mussels, discarding any that remained closed and divide between 2 bowls.  Pour on the sauce.
  7. Serve with the baguette.

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