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Seafood - Shellfish
Thai Style Mussels
Serve 4-6 as an appetizer.
48 Blue (black) mussels (or about 32 greenlip mussels)
1 TBS oil
3 cloves garlic, minced
1 thumb ginger, minced
1/2 jalapeno, sliced
8-12 whole basil leaves
1/2 cup Chinese rice wine (or so)
1/2 cup water (or so)
juice of 1 1/2 plump limes
1 tsp. fish sauce
hearty pinch of sugar
Clean mussels well and set aside. Heat oil in a wok or sauce pan, adding garlic. When garlic begins to sizzle, add remaining ingredients, toss, taste and adjust as desired. Steam until mussels open and serve with dipping sauce below.
Dipping Sauce: Crush 4-5 basil leaves with a pinch of salt in a mortar and pestle. Add 1-2 tsp. grated ginger, 1/2 tsp. grated garlic, 1 tsp. chile paste and 3/4 tsp. sugar; crushing to a paste. Stir in 1 tsp. olive oil, 1 tsp. fish sauce and 1 tsp. rice wine and the juice of half a lime. Taste and adjust as desired. Can also be made in a food processor. Enough for a double batch of mussels. - Chef Mick Rosacci, Tony's www.TonysMarket.com
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