Mussels in a Spicy Thai Broth
2 teaspoons sesame oil
2 garlic cloves, crushed
2 red chillies, deseeded, finely chopped
2 sticks lemon grass, white part chopped
4 kaffir lime leaves, shredded
375ml Stock Chicken
1 cup light coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 lime, juiced
1.5kg black mussels, cleaned, beards removed
4 Spring onions, thinly sliced, to serve
1/2 cup coriander leaves, to serve
1.Heat oil in a saucepan over medium-high heat. Add garlic, chillies, lemon grass and lime leaves. Cook for 1 minute. Add stock, coconut milk, fish sauce, sugar and lime juice. Simmer for 10 minutes.
2.Add mussels to saucepan. Cover. Cook for 2 to 3 minutes or until mussels open. Discard any unopened mussels.
3.Ladle mussels and broth into warm bowls. Top with spring onions and fresh coriander.