Ingredients:
Mussels – 500 gms, washed, soaked for 1 hour in cold water
Coconut Milk – 1 1/2 cups
Fish Stock – 3 cups
Rice Vermicelli – 5 tbsp, soaked for 15 to 20 minutes
Ginger – 1 tbsp, finely chopped
Lemon Grass – 1/2 stalk, chopped
Fish Sauce – 1 tbsp
Lime Juice – 1 tbsp
Green Coriander to garnish
Method:
1. Remove the beards of the mussels.
2. Drain and tap any open shells to ensure they close.
3. Cook the mussels covered over moderate heat for 3 to 4 minutes.
4. The mussels will open and release their liquids.
5. Throw away those that do not open.
6. Remove the mussels with a slotted spoon and keep aside.
7. Add the remaining ingredients and simmer for 15 minutes.
8. Add the mussels and simmer for another minute.
9. Serve garnished with green coriander.
