1 kg Boston Bay Mussels
1 lemon, zested and juiced
1 tablespoon olive oil
2 stalks (approx. 20grms) lemon grass, bruised
¾ cup coconut milk
1 kaffir lime leaf, finely chopped
2 tablespoons garlic, chopped
2 tablespoons ginger, chopped
1 red chilli, finely sliced (size depending on your choice of heat)
1 litre chicken or vegetable stock
1 cup verjus
In pan over medium heat, heat the oil. Add garlic, ginger and sauté lightly. Add all other ingredients. Cook gently 5 – 10 minutes. Set aside.
Add verjus to large pot and heat through. Add mussels. Stir though. Place a lid on until shells open. Pour off liquid. Add sauce and shake through.
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