Mussels with Lemon Grass,Basil and wine

1kg (2LB) of black mussels

1 tablespoon of oil

1 onion,chopped

4 garlic cloves,chopped

2 stems lemon grass (.white part only -chopped)

1-2 teaspoons chopped small red chillies

1 cup(250ml/8fl oz)white wine

1 tablespoon fish sauce

1 cup (30/1 oz )Thai basil leaves roughly chopped

1- Scrub the mussels and debeard , Soak them in a bowl of cold water for 10 minutes ,drain and discard any that are open and don't close when tapped on the work surface.

2-Heat the oil in a wok and stir fry the onions,garlic,lemon grass and chilli over a low heat for 4 minutes .Add the wine and fish sauce and cook for 3 minutes.

3- Add the mussels to the wok and toss well, Cover the wok increase the heat and cook for 3-4 minutes or until the mussels are open .Discard any that don't open Add the chopped basil and toss well before serving.

Do not over cook the mussels or they will become tough,Use small black mussels and buy a few extra in case any are cracked ,damaged or already open.

 Easy

Carbs 5g

Preparation time 30 minutes

Cooking time 15 minutes

Serves 4-6