Mussels steamed with lemon grass from Keith Floyd's Thai Food by Keith Floyd

Ingredients

• ½ teaspoon Demerara or palm sugar
• vegetable oil, for frying
• 450 g/1 lb mussels in their shells, debearded and scrubbed
• 3 garlic cloves, peeled and finely chopped
• 2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped
• 1 red onion, peeled and finely chopped
• 3 fresh lemon grass stalks, finely sliced into rings
• 2 large, fresh red chillies, deseeded and finely chopped, plus sliced chillies to garnish
• 1 tablespoon Thai fish sauce (nam pla)
• juice of 1 lime