Steamed mussels with lemongrass and ginger

Steamed mussels with lemongrass and ginger

Hoi malaengphu nung

By
From
South East Asian Food

Ingredients

Quantity Ingredient
2kg mussels
2 garlic cloves, smashed and chopped
5 shallots, finely sliced
or 1 brown onion, chopped
5cm piece ginger, peeled and finely shredded
2-3 chillies, finely sliced
3 stalks lemongrass, cut into 5 cm pieces and bruised with the side of a cleaver
6 kaffir lime leaves, torn
1/2 cup water
1 tablespoon fish sauce
lime juice, to taste
lime, cut into wedges

Method

  1. Scrub mussels and remove beards. Place in a Chinese claypot, a wok or a saucepan with a lid and scatter garlic, shallots, ginger, chillies, lemongrass and lime leaves over the top. Add water and fish sauce, cover and bring to the boil. Shake well to mix everything together and cook, shaking again from time to time, until the mussels are cooked and open (about 10 minutes). Add lime juice to taste and stir about. Pour mussels and liquor into bowls and serve with wedges of lime to squeeze over if desired.
Tags:
SBS
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