2 pounds mussels, debearded & cleaned
1 3″piece ginger, cut into 4 pieces
2 stalks lemongrass, lightly crushed, cut into 3″ lengths
1/4 cup cilantro, chopped pound baby mixed greens recipe Thai Chili-Lime Sauce
Place the mussels, ginger, lemon grass and basil in a large saucepan. Add a cup of water. Cover and steam over high heat about 5 minutes or until all the mussels have opened. Uncover and remove the pan fonn the heat. When cool enough to handle, discard the top shells, sprinkle with cilantro and reserve.
Toss the leaves with the chili-lime sauce reserving a bit to drizzle over the mussels. Place the leaves over six plates. Top with the mussels, drizzle the sauce over the mussels and serve.