Halong mussels cooked in lemongrass-scented coconut milk (con don nau xa cot dua)

Ingredients

500 g mussels, cleaned, bearded

2 tbsp vegetable oil

2 tbsp diced lemongrass

2 red Asian shallots, minced

1 tbsp minced garlic

250ml light coconut milk

1 tbsp sugar

2 tbsp fish sauce

½ tsp freshly ground black pepper

1 long red chilli, sliced  

½ bunch Vietnamese mint

Instructions

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. Add Asian shallots and garlic, and stir-fry for 1 minute.

Pour in coconut milk, sugar and fish sauce. Stir and bring to the boil. Once boiled, add the mussels and toss for 1 minute.

Add pepper, chilli and Vietnamese mint.

Toss for a further minute and serve.