|Fresh Garlic (thinly sliced)||4 cloves|
|Fresh Lemongrass (2 inch lightly smash)||1 stalk|
|Chili Paste (mild)||3 tablespoons|
|Kaffir Lime Leaf (finely sliced)||1 tablespoon|
|Dry White Wine||1 cup|
|Sea Food Stock||1 cup|
|Coconut Milk||½ cup|
|Lime Juice||3 tablespoons|
- Clean mussels in cold running water to remove anything foreign from the shells.
- Heat a large saute pan with oil over medium heat. Add garlic, lemongrass, half of the kaffir lime leaves, chili paste and saute for one minute. Deglaze the pan with white wine. Add sea food stock, coconut milk, and mussels. Cover the pan with a lid and steam the mussels for 4-6 minutes until all the shells open. Remove the lid and season with salt, lime juice, cilantro and the rest of the kaffir lime leaf.
- Pour mussels with broth into a sizzling pan or a serving bowl and serve immediately. Serve it with a lime wedge for extra fresh squeeze.