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Ingredients

• 1 tablespoon  vegetable oil
• 2   shallots, thinly sliced into rounds (1/4 cup)
• 1 cup  lower-salt chicken broth
• 3 stalks  lemongrass, trimmed, cut into 2-inch pieces, and lightly smashed (3/4 cup)
• 3   1/8-inch-thick slices fresh ginger
•   Zest of 1/2 lime, peeled off in strips with a vegetable peeler (about 5 strips)
• 2 pounds  mussels, scrubbed and debearded
• 1   red serrano (or other small hot red chile), sliced into thin rounds
• 1/2 cup  chopped fresh basil
•   Asian chili sauce, such as Sriracha (optional)

Description

Heat The Oil In A Large Straight-sided Saute Pan Or Pot Over Medium Heat. Add The Shallots And Cook, Stirring Often, Until Browned, 2 To 3 Minutes. Add The Broth, Lemongrass, Ginger, Lime Zest, And 1 Cup Water. Bring To A Boil Over Medium-high Heat And Th

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