Ingredients
1/2 cup freshly squeezed lime juice (about 7 limes)
1/2 cup mirin rice wine
1 teaspoon Asian fish sauce (nam pla)
1 lemongrass stalk, sliced diagonally 1/8 inch thick
3 scallions, sliced diagonally 1/8-inch thick
1 green chile pepper, finely chopped
2 pounds mussels, cleaned and beard removed
1/2 seedless cucumber, cut into 1/4-inch dice
Fresh cilantro leaves, for garnish
Fresh basil leaves, for garnish
Preparation
Place wok over medium heat. Add the lime juice, mirin, fish sauce, lemongrass, scallions, and chile pepper; stir to combine.
Bring to a simmer; add the mussels. Cover, and let simmer, stirring occasionally, until the mussels have opened, 6 to 8 minutes. Remove from heat; remove and discard mussels that have not opened. Stir in the cucumber. Serve garnished with fresh cilantro and basil.
