Mussels on his thai

Name: mussels on his thai
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 baking Mussels a 2 kg; 1 piece fresh ginger (2 cm), peeled; 1 Red pepper; 1 toe garlic in slices; 1 bag bunch onion (3 pieces), in rings; 4 el sunflower oil; 1 look coconut milk 400 ml; 1 el Thai fish sauce bottle of 250 ml; 1 tray coriander 15 g

A tasty recipe. The main course contains the following ingredients: fish, mussels (a 2 kg), fresh ginger ((2 cm), peeled), red pepper, garlic (in slices), spring onion ((3 pieces), in rings), sunflower oil, coconut milk (400 ml), Thai fish sauce (bottle 250 ml) and coriander (15 g).

Ingredients

Directions

Rinse the mussels in plenty of cold water. Check them and remove damaged and exposed shells.
Leave the mussels in the water. Meanwhile, cut the ginger fine. Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the pepper into strips. Let the mussels drain.
Heat the oil in a wok. Add the garlic, ginger, red pepper and spring onion and cook for 2 minutes. Add the coconut milk and fish sauce and bring to the boil. Add the mussels. Cover everything and cover the wok. Cook the mussels for 5-8 minutes until done. Change regularly.
Cut the leaves of the coriander roughly. Season the mussels with salt and pepper. Shake them and remove the closed shells. Remove the pan from the heat and sprinkle with the coriander. Serve with pandan rice and a lime wedge.