Steamed Mussels with White Beer
Preparation
- Clean the mussels.
- Chop the lemongrass, green chillies and the white part of the spring onions.
- Grate the ginger.
- Heat the oil in a wok and sauté the lemongrass, ginger, chillies and the whites of the spring onions.
- After 3 minutes, add the mussels.
- Mix together the beer and fish sauce. Pour over the mussels.
- Cover but stir regularly over a high heat. Add the lemon juice just before serving.
- Divide the mussels between the bowls with the juice. Garnish with the chopped coriander and chopped spring onions.
- Chop the lemongrass, green chillies and the white part of the spring onions.
- Grate the ginger.
- Heat the oil in a wok and sauté the lemongrass, ginger, chillies and the whites of the spring onions.
- After 3 minutes, add the mussels.
- Mix together the beer and fish sauce. Pour over the mussels.
- Cover but stir regularly over a high heat. Add the lemon juice just before serving.
- Divide the mussels between the bowls with the juice. Garnish with the chopped coriander and chopped spring onions.