• 10½ oz white wine
• 2½ oz fish sauce
• 2½ oz fresh lime juice
• 2 shallots, thinly sliced
• 1 tbsp garlic, minced
• 3 red or green jalapenos, sliced
• 2 lbs mussels, preferably Prince Edward Island, scrubbed and beards removed
• 2 to 3 tbsp butter
• 1 pint cherry tomatoes, sliced in half
• 1 oz Thai basil leaves, whole
• 1 oz cilantro leaves, whole
• ½ green papaya, julienned
• kosher salt and freshly ground black pepper
• canola or grapeseed oil for cooking

1. In a bowl make the broth by combining white wine, fish sauce and lime juice. Set aside
2. Coat the bottom of a large wok or sauté pan with oil and heat over high heat. Add shallots and garlic and sauté until fragrant and softened, about 1 minute. Add jalapenos and mussels and sauté for 1 minute
3. Deglaze the wok with broth, add butter, and cover. Allow mussels to cook until all the mussels have opened, 3 to 5 minutes. Remove cover and add tomatoes, lime, Thai basi, and cilantro leaves, and green papaya. Continue cooking for approximately 2 minutes, until the broth has reduced by one-half and the green papaya is al dente
4. Season with salt and pepper to taste.
5. Transfer the mixture to large pasta bowls, and arrange the mussels on top of each portion

© 1998 Ming Tsai