Directions

To Make

1. Place mussels in a bowl filled with water. Leave them for 20-30 mins to let them open up and spit out any dirt or mud. Scrub the shells with a brush of any dirt and set aside.
2. Heat up a heavy bottom pot over medium heat and sauté garlic and red onion for 2-3 mins until onions are soft and slightly translucent.
3. Add in lemongrass and bird chillies and fry for 30 secs.
4. Pour in chicken stock. Toss in galangal, kaffir lime leaves and fish sauce. Bring it to a boil.
5. Gently add in the mussels and fry for a min. Cover for 2 mins. Stir in the cut chillies and turn mussels around to make sure all are opened up.
6. Continue to cook until all mussels have opened up. Add in lime juice.
7. Switch off fire and toss in Thai basil leaves and cook with residual heat.
8. Sprinkle chopped cilantro in before serving.