Mussels with Lemongrass and Kaffir Lime Leaves
Photography Photography by Simon Devitt.
Serves: 4
INGREDIENTS
2 kilograms mussels
1 stalk lemongrass
2 tablespoons peanut oil
4 cm piece ginger, peeled and julienned
4 kaffir lime leaves, finely shredded
2 cloves garlic, finely chopped
1 long red chilli, seeds removed and finely sliced
2 tablespoons fish sauce
2 tablespoons tamarind
1 tablespoon grated palm sugar
125 mls chicken stock
150 mls coconut cream
juice of 1 lime
METHOD
Scrub the mussels, removing any barnacles and pull off the beards. Discard any with broken shells. Remove the tough outer leaves from the lemongrass and very finely chop the tender bulb end. Place a wok over a high heat and add the oil.
Stir fry the lemongrass, ginger, kaffir lime leaves, garlic and chilli until fragrant. Add the mussels
and toss together. Cover and cook for 2 minutes. Combine the fish sauce, tamarind, palm sugar, stock and coconut cream and add to the mussels. Cover and cook until the mussels have started to open. Stir frequently to prevent the broth from burning.
Remove the mussels as they open and place in serving bowls. Squeeze over the lime juice
and taste for seasoning. Tip the broth over the mussels and serve immediately. Serves 4
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