- 2 kg. of mussels
- 2 red chilli peppers
- 2 stalks of lemongrass
- +/ 1 tbsp. of grated peel of green lime
- 2 tbsp. of fishsauce
- 2 tbsp. of green curry paste
- 250ml coconut milk
- handfull of chopped cilantro
- handfull of basil (thai or normal)
- 2 small roughly chopped shallots
Wash the mussels under streaming water untill clean. Let them rest in the water and change the water one time to clear out the remaining sand.
Chop the red chillies finely, cut each stalk of lemongrass in 3 or 4 pieces and crush them.
Heat up some peanut or sunflower oil in a large pan and add the chillies, lemongrass and challots and let them feel the heat for a few minutes.
Then add the cleaned mussels and shake these around. Let them bake for a minute or so, add the coconut milk, grated lemon peel, curry paste and fish sauce.
Bring to a boil and cover with a lid. Leave it under the lid for about 5 minutes or untill all mussels are open. Stirr wel and add the chopped cilantro and basil just before serving (tear the leaves apart by hand when you add them).
Serve hot and eat!!!
You'll have a tasty dish and a spicy broth. Just drink the broth or use it to mix with some cooked rice.