Volcanic Mussels

Serves: 4
Total Calories: 834


2 1/2 pounds New Zealand or black mussels scrubbed and debearded
1/4 cup dry white wine
3/4 cup lemon grass stock or Chicken Stock
1/2 cup Tomato Puree
3 tablespoons chopped garlic
3 tablespoons finely chopped basil
2 tablespoons chopped tomatoes
1 1/2 tablespoons Thai fish sauce
2 sprigs fresh or dried lemon grass or 1 tablespoon lemon grass powder
2 tablespoons unsalted butter
1 teaspoon white pepper


Preheat oven to 350 F. Combine all ingredients in a stockpot or other deep ovenproof container. Wrap the whole pot tightly with 2 layers of aluminum foil and bake for 30 minutes.

Bring the stockpot to the table and place on a trivet or mat. Quickly slit top of foil with knife, allowing steam to escape. Serve at once, discarding any unopened mussels.

Nutritional Facts:

Serves: 4
Total Calories: 834
Calories from Fat: 163

This Volcanic Mussels recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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