Mejillones Tailandeses Picantes

Ingredientes

• 20 to 24 fresh mussels, (scrubbed and debearded)
• 2 tbsp oil
• 4 green onions
• 1 stalk lemongrass
• 2 cloves garlic
• 1/2 cup cilantro
• 1 medium red Thai chili, (or 1/2 dried Thai chili, finely chopped)
• 1 can coconut milk, ((400 ml) full fat or light)
• 1 tbsp fish sauce
• 1 medium lime

Preparación

1. 1

   Debeard mussels: Scrub and debeard the mussels if they haven't already been debearded. Discard any that aren't tightly closed or that don't close when you tap them.

2. 2

   Slice the onions thinly on a 45° angle. Remove the tough outer leaves of the lemongrass stalk and cut it into short lengths, about 1 inch long.

3. 3

   Mince and chop: Mince the garlic, remove the leaves from the cilantro stalks and chop the stems.

4. 4

   Slice the chili pepper very thinly.

5. 5

   Cook aromatics: Heat the oil in a heavy bottomed pan. Add the onions, lemongrass, garlic, and cilantro stems and cook, stirring until softened but not browned.

6. 6

   Add coconut milk and seasonings: Add the coconut milk, Thai red chili pepper and fish sauce to the pot. Bring to a boil.

7. 7

   Add mussels: Add the mussels all at once. Cover the pot and steam the mussels for 4-5 minutes until opened. Discard any that do not open.

8. 8

   Garnish and serve: Ladle into bowls and garnish with a squeeze of lime juice and some fresh cilantro leaves. Serve immediately.