Ingredients

• 17 1/2 ounces / 500 g mussels, cleaned and debearded
• 2 tablespoons vegetable oil
• 2 tablespoons diced lemongrass
• 2 red Asian shallots, minced
• 3 cloves garlic, minced (1 tablespoon)
• 1 tablespoon sugar
• 1 cup/ 250 ml light coconut milk
• 2 tablespoons fish sauce
• 1/2 teaspoon freshly ground black pepper
• 1/2 bunch fresh Vietnamese mint
• 1 long red chile, sliced

Instructions

1. Bring a large pot or wok of water to a rapid boil. Add the mussels and cook until the mussels slightly open. Remove from the pot and set aside.
2. In a hot wok, add oil and then lemongrass. Cook the lemongrass until fragrant, now add Asian shallots and garlic and stir-fry for 1 minute.
3. Pour in sugar, coconut milk, and fish sauce. Stir and bring to the boil. Once boiled, add the mussels and toss for 1 minute.
4. Add pepper, Vietnamese mint, and chile.
5. Toss for a further minute and serve.