Hoy Mang Phu ob ( Steamed Mussels with Lemongrass )

Hoy Mang Phu ob (Steamed Mussels with Lemongrass)
1. To prepare the Dipping Sauce, use a pestle and mortar to pound the garlic, coriander roots and chillies until smooth. Combine this paste with the remaining Dipping Sauce ingredients in a mixing bowl and stir well

2. Discard any open mussels. Place the remainder in a claypot or work and add the remaining ingredients. Cover and bring to the boil over high heat, cooking for 5 minutes. Remove from the heat and serve with the Dipping Sauce. To eat, remove the mussels from the shells and dunk in the Sauce.

Hoy Mang Phu ob (Steamed Mussels with Lemongrass)

- 450 g ( 1 lb) mussels, cleaned
- 125 ml ( ½ cup ) water
- 2 shallots, finely chopped
- 1 stalk lemongrass, crushed and cut into 5-cm (2-in) lengths
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 10 g ( ½ cup ) Thai basil leaves


Dipping Sauce
- 2 cloves garlic
- 2 coriander ( cilantro ) roots
- 3 or more red chillies
- 125 ml ( ½ cup ) water
- 125 ml ( ½ cup ) fresh lime juice
- 60 ml ( ¼ cup ) fish sauce
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons roughly chopped fresh coriander (cilantro)