Steamed mussels with a Thai lemongrass, garlic and chilli broth

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.