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.

 

Ingredients:

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 sauté 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.

 

Photo Courtesy Of:   FotoosVanRobin