Mussels in Thai Basil Coconut Broth
04-Jul-2007
I’ve talked about this recipe before but the other day I was looking for a photo for a friend and I don’t think that I have one. So a couple days ago, when I made these again, I decided to take care of that. I love them at any time of year but right now my Thai Basil is really coming on strong – what better way to use it than for these mussels?
Serve them with plenty of bread as you’ll want to soak up the sauce. A green salad and a crisp glass of rosé or Pinot Gris/Grigio will round out your meal!
Culinary Fool 
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