Steamed Mussels

I made up this recipe based on different mussel recipes I’ve seen. Mussels are so easy, and I like that this is really light with a bit of a Southeast Asian influence.

• 2 pounds mussels, cleaned
• 1 tablespoon vegetable oil
• 2 small shallots, thinly sliced
• 2 garlic cloves, finely chopped
• 16 oz clam juice
• 2 lemongrass stalks, thinly sliced
• 2 fresh red chilies, finely sliced
• Generous pinch of saffron
• Freshly squeezed juice from one lime
• Salt and fresh ground black pepper
• Cooked rice or rice noodles

1. Heat vegetable oil in a large pot; stir in the shallot and garlic. Cook until softened, about 5 minutes.
2. Add the clam juice, lemongrass, red chilies, and saffron. Toss the mussels in the broth. Cover the pot with its lid and cook until all the mussels have opened, about 6 to 10 minutes. If any mussels do not open, discard them.
3. Remove the pot from the heat. Add the freshly squeezed lime juice. Season the broth to taste with salt and pepper.
4. Serve with cooked rice or rice noodles.