Thai Lemongrass Steamed Mussels

Name: Thai Lemongrass Steamed Mussels
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 mussels; 1/2 lemon; Some lemongrass; Some Sweet basil; Some South ginger; Some Lemon leaves; 110ml Secret sauce a; 60ml Secret sauce b

by Chongshan

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Mussels (Mussel), also known as mussels, among the mussels, the New Zealand mussels are the most famous. They follow strict breeding standards and have the reputation of "environmentally friendly seafood". New Zealand mussels are full of meat, firm and delicious, and are the darling of gourmets. Thai cuisine perfectly combines the four flavors of sour, spicy, sweet and salty, and then forms an ingenious chemical reaction through the aroma of vanilla and spice, which brings a strong impact on the taste and a deep taste of personality escape. We use local Thai-grown lemongrass, lemon leaves, southern ginger, sweet basil and other herbs to cook New Zealand mussels with authentic Thai methods. The aroma is full of flavor, the lips and teeth are curled, and the style is boundless.

Ingredients

Thai Lemongrass Steamed Mussels

1. Add southern ginger, lemon leaves, lemongrass, and secret sauce A to the pan, cover the pot and bring to a boil over high heat.

2. After the sauce is boiled, turn to medium heat, add the mussels, spread the basil leaves on the mussels, cover and simmer for 10 minutes. Then quickly add lemon juice, turn off the heat, cover the pot and simmer for 2 minutes.

3. Serve on a serving plate, drizzle with secret sauce B and enjoy.

Tips:
The basil leaves are about to be picked.
Lemon leaves need to be shredded.
The lemon juice needs to be squeezed out and placed in a bowl.

It is recommended that mussels be blanched with boiling water to reduce the salty smell, and it can also boil the dirt in the stomach.

We Chat: Chong Shan