Steamed Herby Mussels

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Steamed Herby Mussels

This flavorful poaching broth calls for plain kombucha and is seasoned with shallots, garlic, fish sauce, and lemon. Mussels are a delicious and sustainable seafood, packed with protein, Omega-3s, and zinc, and this is a fun way to enjoy them!

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons shallots, finely chopped
  • 1 Tablespoon garlic, finely minced
  • 2 teaspoons Third Coast fish sauce
  • 2 small Roma tomato, finely chopped
  • 1 Tablespoon lemon juice plus the zest of half a lemon, and one pared wide strip of lemon zest
  • 1 cup plain kombucha
  • 1 pound mussels (38)
  • ¼ cup fresh basil, julienned
  • Baguette for serving

Instructions

Scrub and debeard the mussels, and discard any of the shellfish that do not snap closed when tapped. Put on a large pot of water for the pasta. Heat the oil in a skillet and add the shallots and garlic. Cook, stirring, about one minute. Add the fish sauce, tomatoes, lemon juice, lemon zest, and kombucha and bring to a boil. Adjust heat to keep a vigorous bubble going, stirring frequently. Boil until the liquids are syrupy, about 4 minutes.

Add the mussels and cover tightly. Cook until the mussel shells open, about two minutes. Remove from the heat. Remove and discard the lemon zest strips. Serve in bowls with the pan juices and hunks of baguette, sprinkled with fresh basil.

Notes

Serves two as an appetizer.