Thai-inspired food, Pescetarian, spicy
You Will Need
Clean & debeard mussels
Steam mussels and wine in a pot for 2-5 minutes or until the mussels have opened. Discard the unopened ones, Strain & reserve the 1/2 cup of liquid. Set aside mussels.
Melt butter in a large pot over medium heat. Add shallots, garlics, and stir until fragrant. Whisk in flour and cook for 2-3 minutes; whisk continuously until there is no clumps left.
Add fish stock, reserved liquid, coconut milk,; lower the heat and let it simmered for 10 minutes. Add chili paste, lemongrass paste, dried chilli, lime leaves, and simmer for further 5 minutes.
Add lemon juice, sugar (if needed), fish sauce & pepper to taste. Add mussels. Serve & Enjoy.