Mussels With Lemon Grass

1 kg mussels
4 stalks lemon grass
3 spring onions
1 tsp salt
¼ tsp black pepper
2 tbsp oil
1 fresh red chilli
2 tsp sugar
2 tbsp fish sauce
½ cup raosted peanuts

Keep mussels in a small serving pieces.

Remove other leaves of the lemongrass and finely slice the tender white part of the base of the stalk. Bruise with mortar and pestle.

Finely slice the spring onions, including the green leaves.

Mix the mussels with salt, pepper, lemongrass and spring onions and set aside for 30 minutes.

Heat a wok, add oil and when oil is hot add the chicken mixture and fry for three minutes.

Add chillies and stir fry on medium heat for a further 10 minutes.

Season with sugar and pepper and add peanuts. Stir well.

Add fish sauce and toss to distribute evenly and then serve with rice or noodles.

Courtesy: Chef Nikhil,