vrijdag 22 november 2013

Thai-Style Mussels (Kopie)


1kg mussels
1 tbsp oil
4 garlic cloves
1 lemongrass, white part only
2-3 tsp chopped red chillies
100ml water
2 tbsp Chinese rice wine
a handful of Thai basil leaves, roughly chopped

1. Scrub the outside of the mussels with a brush. Remove and discard the beards.

2. Heat the oil in a wok or large pan add garlic, lemongrass and chili. Cook until slightly brown and fragrant.

3. Add the mussels to the wok and toss well. Add in chinese rice wine, water, and Thai basil after about 3 minutes. Mix well. Put the lid back on for another 1 minutes or so until all the mussels are open (discard any that stay closed).


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