1thumb sized piece of fresh root ginger or galangalpeeled and grated.
Small bunch of corianderstalks finely chopped, leaves picked
1lemongrass stickouter layer peeled
1red chillifinely sliced
400mlcoconut milkhalf fat if you can find it
2tbspfish sauce
2limes1 x juiced, 1 x quartered for garnish
Instructions
In a large saucepan (I use a large stockpot as the mussels certainly expand when steaming), heat a little groundnut oil and soften the spring onions, garlic, coriander stalks, lemongrass, most of the chilli for around 5 minutes.
Add the coconut milk, kaffir lime leaves, fish sauce and juice of 1 lime and bring to the boil.
Carefully add the mussels and cover pan. Steam for 5 minutes, until the mussels are open and cooked. A couple of minutes through, mix the mussels through the stock so that the flavour is evenly distributed. Give 'em a good old stir.
Discard any mussels which are clammed shut and would take a power tool to get those shells apart. Those which are partially opened (and clearly cooked through) are absolutely fine. If in doubt, leave them out.
Sprinkle coriander leaves and chilli, and serve with lime wedges to squeeze over.