I love steamed mussels and have prepared them in many, many different ways. This is my interpretation of a recipe that I first came across from The Splendid Table radio program. The makrut lime leaf and sambal manis for this recipe can be found in many Asian food markets. Sambal manis is a chili sauce made with fried chilis from Indonesia that has a slightly sweet and spicy flavor. 

Ingredients:

2 Tbsp olive oil

1 Tbsp finely chopped shallot

1 Tbsp garlic, peeled & minced

1 Tbsp minced fresh ginger

4 Tbsp finely chopped celery

2 lbs. mussels

1 makrut lime leaf 

Fine sea salt and freshly ground black pepper

½ cup white wine

1 ½ Tbsp sambal manis 

1 Tbsp butter

Grated zest and juice of 1 lime

2 Tbsp finely chopped flat-leaf parsley

Method

1. Heat the olive oil in a large pot over medium heat. Add the shallot, garlic, ginger, and celery and allow to sweat briefly. 
2. When the pan is nice and hot, add the mussels and the makrut lime leaf and season with salt and pepper, to taste. 
3. Deglaze with the white wine and sambal manis. Cover the pot for 5-7 minutes or so, until all the mussels have opened. 
4. Stir in the butter to thicken the sauce. 
5. Finish with the lime zest and juice and the parsley.