Mediterranean Mussels with Lemon Basil and Shallot
MEDITERRANEAN MUSSELS WITH LEMON BASIL & SHALLOT
(Hoy Nueng Bai Meang Luck)
(Courtesy of Chef Pranee Khruasanit Halvorsen)
A quick and delicious Thai preparation, perfect for easy entertaining. The sweet chili sauce can be used for any appetizers; or as seasoning for your cooking when excitement of flavors is needed.
INGREDIENTS:
30 Mediterranean mussels, about 2 pounds
2 tablespoons grape seed oil
3 shallots, peeled and sliced
1 cup lemon basil leaves, or any type of basil
1 Serrano pepper, halved
1 cup sweet chili sauce (see recipe below)
DIRECTIONS:
De-beard mussels, clean under running water to remove sand and grit. Discard any mussels that open before cooking.
Heat canola oil in a pan and stir in shallots and basil for 30 seconds on high heat. Place mussels and cover with the lid and move the pan back and forth without opening the lid until the mussels start to open. Keep cooking until the mussels are contract and rounds, about 1 more minutes.
Serve with sweet chili sauce as a dipping sauce or place ½ teaspoon sweet chili sauce on each mussels and garnish with lemon basil leaves. Serves 8 as an appetizer.
SWEET CHILI SAUCE
The best sauce for all the purposes, use it as dipping sauce for any appetizers; or as seasoning for your cooking when excitement of flavors is needed. The blender works best to blend this sauce.
Yield: 1 cup
Preparation: 5 minutes
Cooking Time: 2 minutes
INGREDIENTS
¼ cup minced shallot
2 teaspoons minced cilantro stem
2-3 Korean chili, stems, seeds and vein removed and cut into chunks
Or 2 dry New Mexico chili pods, cut and soak in hot water for 30 minutes and drain
½ cup vinegar, or lemon juice
¼ cup water
2 tablespoons sugar
1 ¼ teaspoon salt
DIRECTIONS
Place shallot, cilantro stem, Korean chili or Mexico chili, vinegar, water, sugar and salt into and blender and blend until smooth, about 1 minute.
Wine Pairing: Washington Pinot Gris
BON APPETIT!
