• 4 1/2 best live mussels, debearded
• Olive oil
• 2 cloves garlic, finely sliced
• 3 stalks of lemon grass, outer leaves removed, finely sliced
• 2 fresh chillies, red, green or both
• 3 tablespoons finely sliced fresh ginger
• 2 handfuls of fresh cilantro, pounded or finely chopped
• 1 tablespoon sesame seed oil
• Salt and freshly ground black pepper
• 5 scallions, finely sliced
• Juice of 3 limes
• One 14-oz can of coconut milk
By Andrew Fernandez:
East meets West. I thought this was great. I had to re-do this dish because it tasted so good and I wasn't happy with my "fine slicing". The second time around, I just put it in the mini-chopper and it was lovely. My parents recently asked if I was coming across any good recipes and I had to tell them about this!
Just so you know, the lime and the coconut milk was a strange combination that tasted like heaven!
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