Cambodian Mussels with Lemongrass




Cambodian Mussels with Lemongrass.

This Cambodian mussels with lemongrass recipe is found across Southeast Asia. I recently had a beach holiday in Sihanouk Ville and was totally amazed at the abundance of fresh seafood there was. I ate lobster, BBQ squid, fresh prawns on the beach and one night I went to a great Khmer restaurant and had this dish with a fresh baguette which the Cambodians can make with their eyes closed due to the French being part of their history.


INGREDIENTS

450 g fresh mussels
1 1/2 tablespoons vegetable oil
2-3 garlic cloves, finely chopped
1 small Asian shallot, finely chopped
3 fresh lemongrass stalks, white part only, finely sliced
3 cm piece of galangal, peeled and cut into slices
2 long fresh red chilies, seeded and finely chopped
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1 cup fresh basil leaves, roughly chopped


METHOD

1. Scrub the mussels and remove any hairy beards from the shells. Discard and mussels that do not close when tapped on the hard work surface.

2. Heat oil in a wok and stir-fry the garlic, onion, lemongrass, galangal, and chilies over a medium heat for 1 to 2 minutes or until fragrant.

3. Add the mussels and stir-fry for a few minutes. Add the fish sauce, lime juice and sugar. Cover loosely and cook over a medium heat for 5 to 7 minutes, shaking the wok frequently. Cook until the shells are open, discarding any unopened mussels. Mix in the chopped basil leaves. Taste, then adjust if necessary. Serve in bowls hot.


Location: South East Asia

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