The Secret of the Best Mussels in Coconut Milk

The trick: Sautéing lemongrass, ginger, garlic and lemon leaves releases their essential oils and aromas.

1. brush mussels under cold running water with care and remove the beard, select opened mussels.

Cut the lower part of the lemongrass and flatten the lower end with a kitchen knife. Divide the stalk into 4 cm long pieces. Pluck lemon leaves into coarse pieces. Cut galangal root into narrow slices. Remove peel from ginger, garlic and shallots and cut into fine cubes.

Heat vegetable oil in a saucepan with 24 cm ø, fry shallot cubes, ginger, garlic in it for about 3 min. until golden brown, add lemon leaves, mussels, lemon grass, galangal slices and red curry paste, fry briefly and pour in water and wine.

Cover with a lid and simmer on low heat for 3 min. (The mussels will pop open from the heat) 4.

Add coconut milk and simmer gently for another 3 min on low heat. Season with a few dashes of fish sauce (optional soy sauce and salt), lime juice, sugar and orange curry and fold in the finely plucked Thai basil leaves just before serving.

Serve the mussel stew with the coconut broth in preheated deep dessert bowls or plates – the lemongrass, lemon leaves and glagant are purely for flavoring and are therefore not eaten.

Mussels that have not burst open during cooking should be

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