Mediterranean Mussels With Lemon Basil & Shallot
By: Carrie Barr
Published: Monday, December 7, 2009 - 12:08pm

Ingredients




2 pounds Mediterranean mussels
2 tablespoons grape seed oil
3 shallots, peeled and sliced
1 cup lemon basil leaves, or any type of basil
1 Serrano pepper, halved
1 cup sweet chili sauce

Preparation

1 De-beard mussels, clean under running water to remove sand and grit. Discard any mussels that open before cooking. 2 Heat canola oil in a pan and stir in shallots and basil for 30 seconds on high heat. Place mussels and cover with the lid and move the pan back and forth without opening the lid until the mussels start to open. Keep cooking until the mussels, about 1 more minute. 3 Serve with sweet chili sauce as a dipping sauce or place ½ teaspoon sweet chili sauce on each mussels and garnish with lemon basil leaves.

About


Adapted from www.taylorshellfishfarms.com.