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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.