Ingredients
- 1 kg of mussels washed and cleaned
- 1 tbsp. coconut oil
- 1 piece of ginger, finely chopped
- 2 cloves garlic, cut into slices
- 2 lemongrass stalks, cut into slices
- 420 gr. coconut milk
- 1 tbsp fish sauce
- 2 red chili peppers
- Juice of 1 lime
Implementation
step 1
Heat the coconut oil in a large saucepan over medium-high heat. Add the ginger, garlic and lemongrass and cook for 1 minute. Add the coconut milk, fish sauce, chili and lime juice and bring the pot to a boil.
step 2
When the coconut milk boils, add the mussels and cover the pot for 1 minute. Remove the lid and remove any open shells. If any of the mussels are still closed after 6 or 7 minutes, discard them.
step 3
Drizzle the cooked mussels with the sauce and serve hot.