Recipe courtesy of Luke Nguyen
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Halong Mussels, Cooked In Lemongrass Scented Coconut Milk: Con Don Nau Xa Cot Dua
Total:
25 min
Prep:
20 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
20 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

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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