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Thai Steamed Mussels with Lemongrass, Basil, and White Wine

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Course: Appetizer, Main Course
Cuisine: Thai
Year: 2004

Ingredients

  • mussels
  • 1 fork garlic
  • 1 pinch red pepper flakes
  • 1 Tablespoon scallions (diced)
  • 1 Tablespoon onions (diced)
  • 1 fork lemongrass
  • ¾ cup white wine
  • 1 Tablespoon fish sauce
  • Big pinch Basil

Instructions

  • Oil in pan. Handful of mussels.
  • Add remaining ingredients. Cook until mussels "pop." Don't burn.