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Thai Herb Steamed Mussels

Ankle-Buster Ale
Thai Herb Steamed Mussels
1 pound               fresh mussels, cleaned
1 teaspoon          oil
1/2 stalk              lemon grass, white part only, fine chopped
1 each                 shallot, chopped
2 leaves               kaffir lime leaf, torn
1 each                 red Thai chili
1/2 each              fresh lime, juiced
1/2 cup               Kiwanda Cream Ale
1 tablespoon       fish sauce
5 sprigs               fresh cilantro
Method of production:
Beard and clean the mussels.
Heat a large pot over medium high heat; add 1 teaspoon of oil, lemon grass, shallot, and chili. Cook until the shallots become transluecent.
Add mussels, Kiwanda Cream Ale, fish sauce, lime juice, and kaffir lime leaves.
Cover and cook until the mussels have opened up. Discard any mussels that don't open.
Place in serving bowl and top with fresh cilantro.