Recipe: chilli and lemongrass mussels, a mild alternative to chilli

Recipe: chilli and lemongrass mussels, a mild alternative to chilli

Ingredients

2kg of mussels (cleaned, debearded and drained)

1 stalk of lemongrass chopped finely

2 garlic cloves chopped finely

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.