Ingredients

• 1 tablespoon peanut oil
• 3 medium shallots, thinly sliced
• 2 tablespoons sliced peeled fresh ginger
• 4 cloves garlic, smashed
• 1 stalk fresh lemongrass, sliced and smashed
• 1 serrano or Thai bird chili, minced with seeds
• 1/2 cup water
• 2 tablespoons Southeast Asian fish sauce
• 1 tablespoon light brown sugar
• 4 dozen large mussels (about 2 1/2 pounds), rinsed and beard removed
• 1/4 cup freshly squeezed lime juice (about 2 limes), plus wedges for garnish
• 3 tablespoons fresh cilantro leaves
• 3 tablespoons fresh mint leaves

Instructions

1. Heat the oil a large skillet, with a lid, over medium heat. Add the shallots, ginger, garlic, lemongrass, and chili, and stir-fry until golden and aromatic, about 3 minutes. Add the water, fish sauce, and sugar, stir and bring to a simmer. Add the mussels, cover and steam until they open and plump slightly, about 5 minutes.
2. Discard any mussels that do not open. Stir in the lime juice, cilantro, and mint leaves. Divide the mussels and broth evenly among the bowls. Serve.