Appetizer: Mussels in a Clay Pot

Ingredients for 4 servings

21/2 pounds mussels, scrubbed

1 cup fish stock

4 stalks lemongrass, cut into 21/2-inch pieces and smashed

8 medium shallots, thinly sliced

1/2 cup fresh Thai basil leaves

9 fresh Kaffir lime leaves, deveined

6 garlic cloves, chopped

3 small fresh red chili peppers, chopped

3 fresh green chili pepper, chopped

1 teaspoon salt

1/2 teaspoon sugar

3 to 4 tablespoons lemon juice

2 tablespoons chopped coriander

Preparation

Wash and drain mussels in several changes of cold water,  Discard any that have opened. 

Pour fish stock into a 21/2-quart clay pot.  In layers in the pot, arrange one-third of the mussels, one-third of the lemongrass, one-third of the shallots, on-third of the basil leaves, and one-third of the lime leaves.  Continue to make layers with remaining mussels, lemongrass, shallots, basil, and lime leaves. 

Cover pot and bring to a boil over low heat for 2 to 3 minutes.  Increase heat to high for 5 to 6 minutes or until mussels have fully opened.  Discard any that do not open.

With a mortar and pestle, pound the garlic, chilies, salt, and sugar until mashed into a paste.  Stir in lemon juice and sprinkle with the coriander.  Serve the paste as a condiment with the mussels.  Make 4 servings.

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