Ingredients
2kg of mussels (cleaned, debearded and drained)
1 stalk of lemongrass chopped finely
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1 long red chilli sliced
2 stalks of spring onions
5cm of ginger grated
2 tsp of fish sauce
2 tbsp of cooking sake
150ml of cider (we used Kirin)
1 tbsp brown sugar/grated palm sugar
1 tbsp of clarified butter or peanut oil
Coriander or flat leaf parsley to serve
Method 1 Heat a large cooking pot or wok on high. Quickly fry lemongrass, garlic, ginger, spring onions and chilli in clarified butter or peanut oil. 2 Add mussels to the pot and cover. 3 Combine cider, brown sugar, sake and fish sauce. 4 After five minutes add cider mix to the pot, stir and cover. 5 Mussels should be fully opened within five to ten minutes. 6 Add mussels and cooking liquor to a large bowl. 7 Sprinkle with coriander (or parsley for coriander haters) and serve.