4 ½ pounds mussels, cleaned well
1 cup sweet basil leaves (bai horapah - See Glossary)
3 tablespoon kaffir lime leaves
3 tablespoon lemongrass, sliced into strips
3 tablespoon garlic, finely chopped
2 tablespoon shallot, finely chopped
Place the mussels in a steamer over boiling water and sprinkle with basil leaves, kaffir lime leaves, lemongrass, garlic, and shallot. Steam for 10 minutes. Remove from the heat and wait for a few minutes before opening the steamer. This is to let the herbs flavor the mussels.
Serve with nam jim talay (Spicy Seafood Dipping Sauce).