Step 1

Rinse mussels in cold water to remove grit. Sort and discard any that have already opened.

Step 2

Peel and finely chop shallot and garlic. Peel ginger and cut into thin strips.

Step 3

Halve lemongrass and smash root end with a heavy knife.

Step 4

Peel carrots. Rinse leek to remove grit and cut off dark green parts. Cut carrots and the white and light green parts of leek into thin strips.

Step 5

Heat oil in a pot over medium heat and sauté shallot, garlic, ginger, lemongrass, and star anise.

Step 6

Add mussels and broth. Cover and cook until all the mussels open, 5-10 minutes. Remove mussels from the pot and discard any that are still closed.

Step 7

Add vegetables to pot and cook until softened, about 8 minutes.

Step 8

Return mussels to pot and heat until mussels are just warmed through. Season with salt and pepper. Serve with basil and lime wedges.