Mussels are very versatile. They can be served as an appetizer or as a main dish. They can be stewed, grilled, baked or added in soups.
1 lemongrass stalk, tied into a knot
2 kaffir lime leaves
2 purple shallots, finely chopped
2 kaffir lime leaves, torn
3 cloves garlic, sliced
2 long red chili, seeded and finely chopped
1 tablespoon finely ginger
2 teaspoons peanut oil
4 cups fresh coconut milk
1.5kg black mussels, scrubbed and beards removed
2 tablespoons lime juice
1 tablespoons fish sauce
Put the ginger, chili, lime leaves, garlic and shallots in a mortar. Pound it with a pestle until they are slightly bruised.
Heat the oil in a wok or large saucepan over medium heat. Add the ginger mixture and sautÃ© for 2-3 minutes or until fragrant. Pour in the coconut milk and add the lemongrass. Bring to a boil. Reduce the heat and let it simmer for 3 minutes.
Place the mussels in the wok with coconut milk. Cook them for 7-10 minutes or until they open fully. Discard the ones that do not open. Add the fish sauce and lime juice. Mix well. Cook for another 2-3 minutes or until cooked. Serve immediately with rice.
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