Serves 2–4

Make sure to have empty bowls on the table to hold all of the empty shells. Use appetizer forks if you have them. Their smallish size and reduced number of tines make it easier to get at the mussels.

Steamed Mussels with Lemongrass

3 cups water

2 stalks lemongrass, outer leaves removed and discarded, inner portion bruised

Peel of 1 lime

5 cloves garlic

3 (½-inch) slices unpeeled ginger

2 pounds mussels, cleaned

1 serrano chili

Tabasco to taste

  1. Place the water, lemongrass, lime, garlic, and ginger in a pot large enough to hold all of the mussels. Bring to a boil, reduce heat, and let simmer for 5 minutes.
  2. Bring the liquid back to a boil and add the mussels; cover and let steam for 5 minutes, shaking the pan every so often.
  3. Transfer the mussels to a serving platter, discarding any mussels that have not opened.
  4. Add the chili pepper to the broth and simmer for an additional 2 minutes. Strain the broth, then pour over the mussels.
  5. Serve the mussels with Tabasco on the side.

Closed Mussels

Do not eat any mussels that have not opened during the cooking process. Throw them away!