1 tbsp fresh ginger (cut into matchsticks of 1 cm long and 1 mm wide)
2 garlic cloves, sliced very thinly)
2 shallots (cut into rings)
1 tbsp lemongrass (sereh) from a pot
1 tbsp Nam Pla (fish sauce)
1 red chili (sliced)
110 ml coconut milk
Handfull of coriander
1 spring onion (sliced)
1 kg mussels
First fry the shallots, ginger, chili and garlic in some oil, till soft
Add the sereh, fishsauce and coconutmilk, softly boil for about 5 mins
Add the mussels, stir well and put a lid on the pan. Boil for 5 mins or till all shells are open.
Serve with the spring onion and coriander
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