Created by Tisme on April 8, 2016
Step 1: Wash and de-beard the mussels.
Step 2: Place the lime zest, lemongrass, fish sauce, soy sauce and coconut milk in a saucepan and simmer for 5-10 minutes to infuse the flavours.
Step 3: Meanwhile, heat the sesame oil in large pot add the garlic, chilli and onion and quickly sauté, until fragrant and soft.
Step 4: Add the cleaned mussels, cover and steam until shells open, removing open mussels as you go. Do not use any mussels that do not open.
Step 5: Place the mussels and onion mixture into serving bowls.
Step 6: Remove lemongrass from the heated coconut milk and pour the mixture over mussels.
Step 7: Top with coriander and sliced red chilli to serve. Serves 2 as a main.