Mussels with lemongrass and ginger

Ingredients for 2 servings:

• 1 ½ kg mussels
• 1 tbsp fish sauce
• 2 garlic cloves
• 1 piece(s) ginger, about thumb-sized
• 1 chili pepper(s) (bird’s eye chilies)
• 2 stalks of lemongrass, white parts only
• 2 tbsp lime juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mussels with a twist

Clean the mussels, discarding any broken or open ones. Finely dice the garlic and ginger, deseed the chili and slice into rings. Halve the lemongrass lengthwise and cut into approximately 3 cm long pieces. In a large pot or wok, bring the fish sauce and 125 ml water to a boil, add the mussels, and sprinkle with the garlic, ginger, chili, and lemongrass. Cover and simmer for about 5 minutes, until the mussels open. Finally, add the lime juice.