Mussels Cooked in White Wine With Thai Basil Coconut Sauce

Ingredients

• 2 lbs fresh mussels
• 2 inches piece galangal, grated (or ginger)
• 2 shallots
• 3 garlic cloves, sliced finely
• 1/3 cup white wine (or white cooking wine)
• 3 basil and coriander leaves (to garnish)

optional

• 1/2 red chile, finely sliced

BASIL-COCONUT SAUCE

• 1 (15 ounce) can thick coconut milk

• 2 teaspoons ground coriander (grind them yourself in a coffee grinder for the freshest taste)
• 1/2 cup fresh coriander, including the stems
• 1 cup fresh basil leaf
• 1 tablespoon fish sauce
• 1 teaspoon shrimp paste (if unavailable, substitute with 1 more Tbsp. fish sauce)
• 1 tablespoon lime juice
• 3 kaffir lime leaves, snipped into small pieces with scissors (frozen or fresh)
• 1 tablespoon soy sauce

optional

• 1/2 red chile, sliced (and de-seeded if you prefer less "heat")

Directions

1. 1

   First, make the sauce. Place all sauce ingredients in a food processor. Process well.

2. 2

   Pour a little oil into a wok or a large, deep frying pan. Add the galangal (or ginger), shallots, ginger, and garlic.

3. 3

   Stir fry 1-2 minutes over medium-high heat, until shallots are cooked. (Note: add a little of the white wine if wok/pan becomes too dry).

4. 4

   Add the white wine to the wok/grying pan. Add the mussels, stir well, and then cover with a lid. Allow to "steam" cook in this way for 2-3 minutes.

5. 5

   Take off the lid and stir gently. If most of the mussels have opened, they are ready to eat. If not, try replacing the lid and allowing them to cook another minute.

6. 6

   Remove lid and add the basil-coconut sauce. Reduce heat to low and stir gently. As soon as the sauce is warm, this dish is ready.

7. 7

   To serve, slide mussels and sauce onto a serving platter, mounding them into a pile. Sprinkle with red chilli (if using), basil leaves, and fresh coriander. If desired, serve with a fresh French loaf, or garlic toast to soak up the sauce. Enjoy with a bottle of nice wine and loved one.