For The Steamed mussels
700g New Zealand mussels
30g Smashed lemongrass
30g Garlic slices
5g Kaffir lime leaves
15g Galangal (Thai ginger)
-Steam at 100°C for 10-12 minutes
For the broth
20ml Oil
10g Garlic
5g Lemongrass
5g Kaffir Lime Leaves
5g Galangal (Thai Ginger)
50g Red Onion
2g Bird eye Thai Chillies
15ml Fish sauce
30ml Lime juice
100ml Coconut milk
7g Sugar
Half a Maggi cube
100ml Water
100g Coriander roots
Light soy(if required)
-Sauté the slice onions, chillies , garlic and chilli in oil.
-Add the herbs, water, coconut milk and seasonings.
-Let it simmer for 20 minutes on slow flame.
-Add the lime juice and coriander at the end.
-Mix well and strain
For the Chilli Oil
400ml Oil
50g Onion
20g Ginger
30g Garlic
100g Dried Red Chillies
25ml light soy
Salt to taste
5g Sugar
-Saute the onion, ginger and garlic in oil
-Add the seasonings and let steep for 48 hours.
-Strain and use
To Assemble
-Place the mussels in a large bowl and garnish with coriander leaves, fried onions and fried garlic.
-Serve the broth in a bowl with a chilli oil on top.
I personally love chilli, so don’t be afraid to add a little more.
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