I'm very fond of mussels and very fond of food from South-East Asia, so to combine this, I think will be really good.
1 finely chopped onion
1 cm grated ginger
2 finely chopped chilies
2 cloves finely chopped garlic
1 box of coconut milk
1 box of coconut cream
2 finely shredded spring onions
1 small bottle of sweet chili dipping sauce
2 kg controlled mussels
1 plant finely chopped coriander
Fry the onion in a little oil. Add ginger, chili and garlic. Pour on coconut milk, coconut cream and sweet chili dipping sauce. Bring to the boil and add the mussels. Add spring onions, put on the lid and wait until the shells have opened. Add finely chopped coriander, stir and serve with good bread. Cover with deep plates, fork and spoon for the guests, because the power will be absolutely beautiful.
I always strain the rest of the power after we finish eating and put it in the freezer so I can use it for soup later.
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