500g green-lipped mussels, cleaned
1 stalk lemongrass, cut 8cm and bruised
3 kaffir lime leaves, torn
4 birds eye chillies, bruised
4 slices galangal, bruised
1/2 tbls fish sauce
3 sprigs Thai basil leaves
Bring 2 tbls water to boil and add lemongrass,
lime leaves, chilles, galangal and mussels – mix well.
Add 1/4 cup water and fish sauce – cover 3 minutes,
shaking occasionally. Add most of the basil and stir.
Garnish with remaining basil leaves to serve.
Inspired by Kaloang Home Kitchen, Bangkok