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
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