3 lbs fresh mussels
1. Scrub the mussels under cold running water and scrape off any barnacles with a small knife. Pull out and discard the fibrous ‘beards’. Discard any open mussels that dont close when tapped lightly on a work surface.
2. Peel of the tough outer layers of the lemon grass stalks,leaving the tender whitish centre. Cut it into 3 in pieces and crush with the flat of a heavy knife.
3. Pour the coconut milk and water into a wok or a large frying- pan. Add the lemon grass,lime leaves or zest,spring onions,curry paste, coriander roots or stalks,fish sauce and sugar and bring to a simmer.
4. Add the mussels, then cover and cook over a high heat for 5 minutes, until all the mussels have opened (discard any that remain closed). Give the mixture a final stir, add the basil leaves and serve at once.
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This post was written by admin on December 12, 2010
