Dec 2, 2007
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
- In a stock pot heat the butter until melted.
- Add the chilies, and the garlic and stir until fragrant.
- Stir in the fish saue and oyster sauce and season with sea salt.
- Add the sugar and pour in the dry white wine.
- Add the mussels. Cover and cook, shaking the pot frequently, for 3 minutes.
- Remove all the opened mussels, discarding any that remained closed and divide between 2 bowls. Pour on the sauce.
- Serve with the baguette.
so delicious