208 kcalThai-Style Mussels
20 min serves 3
Gluten-FreeDairy-Free
21gprotein9gcarbs9gfat
Ingredients
- •2 tablespoons wine
- •4 Cloves garlic
- •1 stem lemongrass
- •2¼ lbs mussels
- •1 tablespoon olive oil
- •2 teaspoons chili powder
- •1 handful thai basil leaves
- •3 tablespoons water
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Method
From foodista.com — read the original
- Scrub the outside of the mussels with a brush.
- Remove and discard the beards.
- Heat the oil in a wok or large pan add garlic, lemongrass and chili. Cook until slightly brown and fragrant.
- 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).
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com