Summary

Ingredients

• 1 ½ kg mussel (s), (mussels)
• 1 tablespoon fish sauce
• 2 cloves garlic)
• 1 piece (s) ginger, about the size a thumb
• 1 chilli pepper (s), (bird`s eye chiles)
• 2 stalks lemongrass, only white parts
• 2 tablespoon lime juice

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Instructions

1. Clean the 1½ kg mussels by rinsing them thoroughly. Discard any that are broken or already open.
2. Finely dice the 2 garlic cloves.
3. Peel and finely dice the 1 piece of ginger (about the size of a thumb).
4. Core 1 bird's eye chilli and cut into rings.
5. Using the 2 stalks of lemongrass (white parts only): halve them lengthways, then cut into pieces about 3 cm long.
6. In a large saucepan or wok, combine the 1 tablespoon fish sauce with 125 ml water.
7. Heat over high heat and bring to a boil (about 2–3 minutes).
8. Add all the cleaned mussels.
9. Sprinkle the diced garlic, ginger, chilli rings, and lemongrass pieces over the mussels.
10. Cover with a lid and steam for about 5 minutes, until the mussels have opened.
11. Stir in the 2 tablespoons lime juice.