- 3 tablespoons canola oil
- 4 stalks lemongrass, ends trimmed and stalks smashed
- 1 small yellow onion, sliced into rings
- 2 whole dried arbol chiles* or 1/2 tsp. red chile flakes
- 1 can (14.5 oz.) coconut milk
- 1/2 cup dry white wine
- 1 tablespoon Thai or Vietnamese fish sauce
- 2 large basil sprigs, separated into leaves and stems
- 2 large mint sprigs, separated into leaves and stems
- 2 pounds mussels, scrubbed and debearded*
- 1 lime, cut in wedges
- calories 387
- caloriesfromfat 78 %
- protein 10 g
- fat 34 g
- satfat 20 g
- carbohydrate 8.6 g
- fiber 0.4 g
- sodium 551 mg
- cholesterol 18 mg
How to Make It
Heat a large pot over medium-high heat. Add oil and heat until shimmering. Cook lemongrass and onion, stirring frequently, until onion begins to caramelize and turn golden, about 8 minutes.
Stir in chiles, coconut milk, wine, fish sauce, and herb stems. Bring mixture to a simmer.
Add mussels and cover pot. Cook until mussels open wide (discard any unopened ones), 4 to 5 minutes.
Transfer to a serving bowl. Sprinkle with herb leaves. Serve with lime and rice.
*Find arbol chiles in Mexican markets or your grocery store's Latino-foods aisle. If the mussel "beard" (stiff threads protruding from the shell) is still attached, pull it off.