Mussels In Thai Broth - cooking recipe

Ingredients

4 thin slices galangal, finely chopped
1 None long red chili, seeds removed, roughly chopped
4 None fresh cilantro roots, cleaned, chopped
2 cloves garlic, roughly chopped
1 tbsp vegetable oil
1 cup chicken stock
1 cup coconut milk
1 stalk lemongrass, bruised
1 tbsp fish sauce
1 tbsp grated palm sugar
2 1/4 lb black mussels, cleaned, debearded
1 tbsp lime juice
1/4 cup fresh cilantro sprigs
None None crusty bread, to serve

Preparation

Combine galangal, chili, cilantro and garlic in a food processor and process until smooth.
Heat oil in a wok over medium-high heat. Cook paste, stirring, for 1-2 mins, or until fragrant. Add stock, coconut milk and lemongrass. Bring to a boil then reduce heat and simmer for 5 mins. Stir in fish sauce and palm sugar. Simmer for 2 mins.
Add mussels, cover and cook for 5 mins, or until mussels have opened. Stir in lime juice and cilantro. Distribute between 4 deep bowls. Serve immediately with crusty bread.