Recipe - Steamed Mussels With Basil

4 pound Fresh mussels
3 Shallots; chopped
3 Cloves garlic
1 tablespoon Chopped fresh ginger
One half cup Mirin wine or sweet cooking
wine
One half cup Coconut milk
1 Lime; juice of
2 tablespoon Chopped fresh basil; or 1
tablespoon
; dried
Salt and freshly ground
black pepper; to taste
Chile oil; to taste
(optional)

Debeard the mussels and scrub them well. Set aside.

In a very large stockpot over high temperature, heat the shallots, garlic,
ginger, wine, coconut milk, lime juice, and basil just to a boil. Add the
mussels. Cover and cook for 7 to 10 minutes, or until all the mussels have
opened. Discard any that have not opened after 10 minutes.

Remove the mussels from the pan with a slotted spoon and distribute them
among 4 bowls. Season the broth with salt and pepper to taste, adding chile
oil if you prefer a spicier taste.

Pour the broth over the mussels and serve hot.

Serves four.

Converted by MC_Buster.

Per serving: 337 Calories (kcal); 29g Total Fat; (70% calories from fat);
5g Protein; 23g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fruit; 6 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.