Recipe courtesy of Luke Nguyen

Halong Mussels, Cooked In Lemongrass Scented Coconut Milk: Con Don Nau Xa Cot Dua

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  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Bring a large pot or wok of water to a rapid boil. Add the mussels and cook until the mussels slightly open. Remove from the pot and set aside.
  2. In a hot wok, add oil and then lemongrass. Cook the lemongrass until fragrant, now add Asian shallots and garlic and stir-fry for 1 minute.
  3. Pour in sugar, coconut milk, and fish sauce. Stir and bring to the boil. Once boiled, add the mussels and toss for 1 minute.
  4. Add pepper, Vietnamese mint, and chile.
  5. Toss for a further minute and serve.

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