Ingredients
1 Tbs. 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 lb. 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)
Fine Cooking
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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 lb. 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
Fine Cooking
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