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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Ming Tsai
Servings: 2
2 tablespoons canola oil
1 or 2 each red and green jalapeños, sliced into thin rings
2 tablespoons garlic, chopped
½ cup shallots, thinly sliced
1 cup green papaya, julienned
2 tablespoons lemongrass, finely chopped
1 pound mussels cleaned and de-bearded
1 cup equal parts red and yellow cherry tomatoes, sliced in half parts
1 ½ cups white wine
¼ cup fish sauce
¼ cup fresh lime juice
2 tablespoons butter
½ cup cilantro, leaves only
½ cup Thai basil, leaves only
5 scallions, thinly sliced, for garnish
In a non-reactive saucepan, coated with the canola oil over medium-high heat, sauté the jalapeños, garlic, shallots, green papaya, and lemongrass until the shallots are soft, about three minutes. Add the mussels, tomatoes, wine, fish sauce, lime juice, butter, cilantro, and Thai basil. Allow the mixture to simmer covered, until all the mussels have opened, about 4 to 5 minutes. Immediately pour the mussels with broth into a large bowl and garnish with the scallion greens.