Mussels in Vietnamese Coconut Sauce

Summary

Ingredients

• 1 onion (s), chopped
• 2 chilli pepper (s), red, chopped and pitted
• 1 stick / s lemongrass, chopped
• 1 lemon (s), add the juice from it
• 1 teaspoon coriander powder
• 0.5 teaspoon ½ turmeric
• Extra virgin olive oil
• 0.5 liter ½ fish stock
• 0.5 liter ½ coconut milk
• 0.5 teaspoon ½ fish sauce
• 2 kg mussel (s)
• Coriander, fresh, for the garnish

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Instructions

1. Puree the onion, chillies, lemongrass, lemon juice, coriander powder and turmeric together in a blender.
2. Heat some olive oil in a saucepan and roast the paste in it for 5 minutes while stirring. Now pour in the fish stock and coconut milk, bring to the boil with the fish sauce.
3. Wash and add the mussels, then cook covered for about 8 minutes until the mussels have opened. Serve with fresh coriander.