๐จโ๐ณ Method
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1
Clean the mussels thoroughly.
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2
Mince the garlic.
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3
Peel and thinly slice the ginger.
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4
Cut the lemongrass into thin rounds, using only the tender white part.
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5
Prepare all other ingredients before cooking.
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6
Heat a mussel pot over medium-high heat and add the ginger, garlic, and lemongrass.
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7
Cook for 1 minute until fragrant.
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8
Add the mussels and stir to combine.
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9
Pour in the fish sauce and add the turmeric.
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10
Cover and cook over high heat for 5 to 7 minutes, shaking the pot occasionally, until all mussels have opened.
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11
Discard any mussels that did not open.
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12
Remove the mussels from their shells, reserving the cooking liquid.
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13
Strain the mussel cooking liquid through a fine sieve.
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14
In a separate bowl, combine 1 dl of the strained cooking liquid with the coconut milk and lime juice.
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15
Slice the chili pepper thinly.
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16
Place the mussels in a deep bowl and top with the chili and any tender lemongrass pieces.
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17
Gently reheat the sauce without boiling and pour it over the mussels.
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18
Season with pepper and salt to taste.
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19
Garnish with fresh coriander and serve immediately.
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