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

Name: 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 1/2 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

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Wash the mussels in several changes of cold water to ensure all the sand and grit have been removed. Throw away any mussels that do not close fully when gently tapped. Heat a little oil in a wok an...

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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 1/2 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