I think one of the most common ingredient used to steam mussels or any fresh shellfish in the Indochina region is probably lemongrass. So, here I have an easy recipe for Steamed Mussels With Lemongrass, served with a Chili Lime Dipping Sauce. This recipe was adapted from the Pleasures of the Vietnamese Table cookbook. Try it.
Recipe adapted from Pleasures of the Vietnamese Table by Mai Pham
Steamed Mussels With Lemongrass-so hap xa
2 Cups Chicken Stock or Water
¼ tsp Sea Salt
3 Lemongrass Stalks, cut into 2-inch pieces and lightly bruised with the flat side of a knife
2 Shallots, sliced
1 Red Serrano Chili or other fresh chili, seeded and cut into matchstick strips
2 lbs Black Mussels, scrubbed cleaned and debearded
½ Cup Chili-Lime Dipping Sauce
Place the stock, salt, lemongrass and shallots in a medium pot and bring to a boil over moderate heat. Reduce the heat, cover and simmer for 10 to 15 minutes.
Add the chili and mussels. Cover and cook until the mussels open, about 2 minutes. Transfer to a preheated large bowl and serve steaming hot, with the dipping sauce on the side.
Note: Chili Lime Dipping Sauce: Mix together, 2 cloves chopped garlic, 3 chopped Thai Bird's Eye chilies, 3 Tbsp Sugar, 3 Tbsp Fish Sauce, 3 Tbsp freshly squeezed lime juice with some pulp, and 3 Tbsp water