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Erwan takes a common way to cook mussels in France and Belgium and replaces its creamy base with a mix of Southeast Asian flavors like coconut milk, chilis and lemongrass.
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INGREDIENTS
4 tbsp of ginger
6 cloves of garlic
1 pinch of black pepper
3 tbsp pine nuts
1 green chili
1 red chili
1 tsp sesame oil
2 tsp fish sauce
6 tbsp spring onions
1 lemongrass stalk
½ cup cilantro
2 tbsp olive oil
4 cups of mussels
½ cup white wine
½ cup coconut milk
1 tbsp butter
1 lime
Cilantro and crunchy garlic to garnish
RECIPE
Put all the ingredients up until the olive oil into a food processor and blend into a paste.
Fry 1 to 2 tbsp. of the paste in a deep pan for about 5 mins. Add in mussels. Add in white wine. Cover and let open.
Add in coconut milk and butter to finish.
Serve with lime, cilantro and crunchy garlic.
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