MUSSELS WITH LEMON GRASS

Preparation Method :

• Using a small sharp knife, scrape the beards off the mussels under cold running water.
• Scrub them well, discarding any that are damaged or remain open when tapped. Keep rinsing until there is no trace of sand.
• Heat the sesame oil in a large saucepan and fry the shallots and garlic gently until softened, about 2 minutes.
• Bruise the lemon grass, using a meat mallet or rolling pin, and add to the pan with the Kaffir lime leaves, coriander (cilantro), lime rind and juice, mussels and stock.
• Put the lid on the saucepan and cook over a moderate heat for 3 - 5 minutes. Shake the pan from time to time.
• Lift the mussels out into 4 warmed soup plates, discarding any that remain shut.
• Boil the remaining liquid rapidly to reduce slightly. Remove the lemon grass and lime leaves, and then pour the liquid over the mussels.
• Garnish with coriander (cilantro) and lime wedges, and serve at once.