Indonesian Steamed Mussels
Nutrition
Calories: 347 kcalCarbohydrates: 32 gProtein: 33 gFat: 19 gSaturated Fat: 8 gCholesterol: 64 mgSodium: 700 mgFiber: 6 gSugar: 21 gVitamin A: 70.675 IUCalcium: 91 mgIron: 19 mg
Ingredients
- 2 lbs mussels or clams cleaned
- 1 oz lemon grass crushed and chopped
- 1 oz fresh ginger root chopped
- 10 sprigs basil
- 14 oz red peppers seeded and chopped
- 2 oz red chili peppers seeded and chopped
- 3 whole garlic cloves roughly chopped
- 4 tablespoons sugar
- 6 tablespoons vinegar
- 2 tablespoons olive oil
- 1 pinch salt
Instructions
- Make sauce in a blender or food processor blend bell peppers, chiles, garlic, and 2 tablespoons water until smooth. Transfer to a non-aluminum saucepan. Add sugar, vinegar, oil, and salt ingredients with 2/3 cup water. Bring to a boil, then simmer for 20 minutes or until reduced by half. Leave to cool, then transfer to a jar and refrigerate to allow flavors to develop. (It can be refrigerated up to 2 weeks.)
- Into a large saucepan, put clams or mussels, lemon grass, ginger, and basil sprigs. Add sufficient water to come 1-1/2 inches up sides of pan. Bring to a boil, cover, and cook over medium heat 3 to 5 minutes until shells open; discard any that remain closed. Meanwhile, into a small bowl, transfer sauce. Drain mussels or clams. Garnish with torn basil and serve with sauce.