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