If you live off nature, you should also treat it well! That applies to me as a fisher and as a chef.
Prep time
20 mins
Cooking Time
10 mins
Serves
2
Ingredients
- 3lbs (1.5kg) MSC certified Blue mussels (in the shell)
THE REST:
- 1 tbsp fish sauce
- 2 cloves garlic (peeled and finely diced)
- 1 piece fresh ginger (thumb size) (peeled and finely diced)
- 1 fresh chili (thinly sliced and deseeded)
- 2 stalks of lemongrass (sliced about 3 cm long)
- 2 tbsp lime juice
Method
- Clean the mussels in a deep bowl of cold water. Discard broken and open ones (if using live mussels).
- Halve the lemongrass lengthwise and cut into pieces about 1 in long.
- Finely dice the garlic and ginger, de-seed the chilli and cut into thin rings.
- In a large pot or wok, bring the fish sauce and 125 ml water to the boil, add the mussels and sprinkle over the garlic, ginger, chilli and lemongrass.
- Cover and steam for about 5 minutes until the mussels open. Finally, add the lime juice and serve.
ET VOILA! Boiled or steamed rice can be served with this dish and finished off with the broth.
