Mussels with Lemongrass

Name: Mussels with Lemongrass
Yield: Serves 2–4
Ingredients: 2–3 garlic cloves, finely chopped; 2 tablespoons vegetable oil; 1 kg (2 lb 4 oz) mussels; 1 large handful Thai basil leaves, roughly chopped; ½ teaspoon sugar; 1 tablespoon fish sauce; 2 long red chillies, seeded and finely chopped; 1 tablespoon lime juice; 3 lemongrass stems, white part only, thinly sliced; 2.5 cm (1 inch) piece galangal, cut into 7–8 slices; 1 small onion, finely chopped

Preparation info

Serves
2–4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

1 kg (2 lb 4 oz) mussels
2

Fish course
Starter
Side dish
Pescatarian
Gluten-free

Method

Clean and debeard the mussels. Discard any that are broken or that don’t close when tapped on the sink. Rinse well.
Heat the oil in a wok over medium heat and stir-fry the garlic, onion, lemongrass, galangal and chilli for 1–2 minutes, or until fragrant.
Add the mussels and stir-fry for a few min