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Spicy Thai Mussels with Green Papaya

  • 10minutes

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Ingredients Jump to Instructions ↓

  1. 2 tablespoons canola oil

  2. 1 to 2 each, red and green jalapenos, sliced into thin rings

  3. 2 tablespoons garlic , chopped

  4. 1/2 cup shallots, thinly sliced

  5. 1 cup green papaya, julienned

  6. 2 tablespoons lemongrass, finely chopped

  7. 1 pound mussels cleaned and de-bearded

  8. 1 cup red and yellow cherry tomatoes (equal parts), sliced in half

  9. 1 1/2 cups white wine

  10. 1/4 cup fish sauce

  11. 1/4 cup fresh lime juice

  12. 2 tablespoons butter

  13. 1/2 cup cilantro , leaves only

  14. 1/2 cup Thai basil, leaves only

  15. 5 scallions, thinly sliced, for garnish

Instructions Jump to Ingredients ↑

  1. In a non-reactive saucepan , coated with the canola oil over medium-high heat, saute the jalapenos, 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. Beverage: Gewurtztraminer

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