This recipe serves 4 as an entree.
2 tbsp peanut oil
1 red onion, finely diced
1 stalk green garlic, sliced or 2 cloves garlic, finely chopped
2 stalks celery, finely sliced
1 or 2 hot chillies, seeded and sliced
2 tbsp ginger, sliced
stems of half a bunch of coriander, well-washed and finely chopped (leaves reserved for garnishing)
1/2 tsp turmeric powder
1 1/2 kg mussels, cleaned and beards removed
4 kaffir lime leaves
400ml coconut milk
1 tbsp fish sauce
2 tsp palm sugar, grated
2 tbsp lime juice
Heat wok. Add peanut oil and splash up sides of wok.
Add all ingredients for base and stir-fry for about 4-5 minutes until all is well-softened. Stir in the turmeric and then add the mussels, lime leaves and coconut milk. Give a good stir, then turn heat to maximum and cover the wok for 3-4 minutes until mussels open.
Mix fish sauce, palm sugar and lime juice together and stir into the finished dish. Ladle into bowls and garnish with coriander leaves.