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, red chillies, lemongrass, lemon juice, coriander powder, and turmeric in a blender.
2. Heat a few tablespoons of extra virgin olive oil in a saucepan over medium-high heat. Add the blended paste and roast for 5 minutes, stirring constantly. Pour in the fish stock and coconut milk, add the fish sauce, and bring to a boil.
3. Wash the mussels and add them to the saucepan. Cover and cook for 8 minutes over medium heat until the mussels have opened. Serve garnished with fresh coriander.