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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 20th August 2009

A recipe for lemongrass and basil mussels

Lemon grass and basil mussels
The fish in farmers’ markets could not be fresher so make the most of it – mussels were abundant last week.
Again, buy the lemon grass, ginger and basil from the greengrocers in Swain’s Lane.

Ingredients
Serves 4
1.75kg fresh mussels in their shells
2 lemon grass stalks
6 fresh basil sprigs, roughly chopped
Knob fresh root ginger, peeled and grated
2 shallots, peeled and finely chopped
5fl oz fish stock.

Method
Scrub the mussels under cold running water, scraping off any barnacles with a small, sharp knife.
Pull or cut off the hairy “beards”.
Discard any that are open.
Cut each lemon grass stalk in half and bash with a rolling pin.
Put the mussels, lemon grass, chopped basil, ginger, shallots and stock in to a large saucepan.
Bring to the boil, cover and simmer for five minutes or until all the shells are open.
At this point discard any that have not opened.
Remove the lemon grass and serve immediately.

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