So Hap Xa – Mussels Steamed in Lemongrass

Serves 2  See Mike’s Blog Post

• 2 lb. mussels, larger size if possible such as Bangs Island or Bar Harbor from Maine
• 3 T olive oil
• 1 1/2 cups beer
• 1 bird’s eye (Thai chili), finely chopped
• 2 shallots, chopped (around 2 T)
• 1 T fresh grated ginger
• 3 stalks lemongrass, tough outer skin removed, trim both ends using only whiter part, finely chopped
• 2 scallions, sliced thin lengthwise, for garnish
• 1 cup chopped cilantro, save a couple sprigs for garnish
• Baguette, toasted with olive oil, for sopping up broth
• Nuoc Cham Dipping Sauce -optional

Slice scallions for garnish and place in bowl of ice water, to firm them up for garnish. Toss mussels in another bowl of iced water, vigorously stir, then pour off the water and check each mussel to make sure they are alive and closed tightly. Any mussels that aren’t closed tightly should be banged on the counter and if they don’t close up, toss ’em out.

Toast baguette by slicing in half lengthwise, brush with olive oil and bake at 375º until it browns around the edges.

Over med-high, heat a large, deep, heavy pan with a tight fitting lid, or a medium pot, then add the olive oil (make sure pan or pot is large enough to give mussels plenty of room to steam). When oil is hot, add shallots, lemon grass, bird’s eye chili and ginger. Stir until shallots soften then add beer, bring to a boil, then add mussels. Cover and steam for 4-6 minutes or until mussels are open and the meats are plump and firm. Toss in chopped cilantro and pour into serving bowl, with broth. Garnish with sliced scallions and cilantro sprigs if you wish.