Ingredients
1 red onion
6 cloves garlic
2 stalks lemongrass
2 cans coconut cream (800ml ish)
2kg mussels
1 cup coriander
2 tbsp fish sauce
Juice and zest of a whole lemon
Finely chop onion garlic and lemon grass. Sauté in oil for a few minutes until soft. Add coconut cream and let heat up. Add mussels. Stir. Put lid on pot and cook for ten mins or until mussels open. Take lid off. Add in lemon zest and juice and fish sauce and stir and let sit for a few minutes. Serve with bread for the broth
Optional – finely chop one red chili and sauté with onion
