HA LONG BAY MUSSELS COOKED IN LEMONGRASS SCENTED COCONUT MILK

COMPLIMENTARY RECIPE

“Ha Long Bay is famous for its mussels. They are plump, juicy and really sweet. When you buy delicious mussels like these, make sure to never overcook them. After they begin to open their shells, you need only another minute and they are done: take them out of the wok and enjoy straight away.” - Chef Luke Nguyen

SERVES 4-6, as part of a shared meal

INGREDIENTS

500 g black mussels, scrubbed well, hairy beards removed
2 tablespoons vegetable oil
2 tablespoons diced lemongrass, white part only
2 red Asian shallots, crushed
1 tablespoon crushed garlic
250 ml light coconut milk
2 tablespoons fish sauce
1 tablespoon sugar
½ teaspoon freshly ground black pepper
1 long red chilli, sliced
½ bunch Vietnamese mint, leaves picked

METHOD

Bring a large saucepan or wok of water to a rapid boil. Add the mussels and cook until the mussels slightly open. Remove from the pan and set aside. Discard any mussels that do not open.

Add the oil to a hot wok, then the lemongrass. Cook for 30 seconds, or until the lemongrass is fragrant. Add the shallots and garlic and stir-fry for 1 minute.

Pour in the coconut milk and fish sauce. Stir in the sugar and bring to the boil. Once the liquid comes back to the boil, add the mussels and toss for 1 minute.

Add the pepper, chilli and Vietnamese mint. Toss for a further minute and serve.