Name: Halong Mussels, Cooked In Lemongrass Scented Coconut Milk: Con Don Nau Xa Cot Dua
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 17 1/2 ounces / 500 g mussels, cleaned and debearded; 2 tablespoons vegetable oil; 2 tablespoons diced lemongrass; 2 red Asian shallots, minced; 3 cloves garlic, minced (1 tablespoon); 1 tablespoon sugar; 1 cup/ 250 ml light coconut milk; 2 tablespoons fish sauce; 1/2 teaspoon freshly ground black pepper; 1/2 bunch fresh Vietnamese mint; 1 long red chile, sliced

Directions

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.
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.
Pour in sugar, coconut milk, and fish sauce. Stir and bring to the boil. Once boiled, add the mussels and toss for 1 minute.
Add pepper, Vietnamese mint, and chile.
Toss for a further minute and serve.

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

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