Fragrant Thai Mussels w/ Lime & Green Papaya
Ingredients
- 10½ oz white wine
- 2½ oz fish sauce
- 2½ oz fresh lime juice
- 2 shallots, thinly sliced
- 1 tbsp garlic, minced
- 3 red or green jalapenos, sliced
- 2 lbs mussels, preferably Prince Edward Island, scrubbed and beards removed
- 2 to 3 tbsp butter
- 1 pint cherry tomatoes, sliced in half
- 1 oz Thai basil leaves, whole
- 1 oz cilantro leaves, whole
- ½ green papaya, julienned
- kosher salt and freshly ground black pepper
- canola or grapeseed oil for cooking
How-to
- In a bowl make the broth by combining white wine, fish sauce and lime juice. Set aside
- Coat the bottom of a large wok or sauté pan with oil and heat over high heat. Add shallots and garlic and sauté until fragrant and softened, about 1 minute. Add jalapenos and mussels and sauté for 1 minute
- Deglaze the wok with broth, add butter, and cover. Allow mussels to cook until all the mussels have opened, 3 to 5 minutes. Remove cover and add tomatoes, lime, Thai basi, and cilantro leaves, and green papaya. Continue cooking for approximately 2 minutes, until the broth has reduced by one-half and the green papaya is al dente
- Season with salt and pepper to taste.
- Transfer the mixture to large pasta bowls, and arrange the mussels on top of each portion
© 1998 Ming Tsai