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
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.