THAI MUSSELS or CLAMS Servings:
4-5 lbs. mussels or clams 1 c. fresh basil leaves
1/2 red onion 1 c. dry sherry, sake or water
Heat liquid in large saucepan. Add rest of ingredients, steam for 7-10
minutes or until shells open. While cooking, prepare dipping sauce:
1/2 c. lemon juice or tamarind water
2 T. fish sauce 1 1/2 tsp.sugar
2 cloves garlic, crushed dash cayenne
Mix all well.
Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
