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.