Wok-braised mussels -- (from Vancouver Magazine Nov ‘97)

Ingredients A
6 tbsp vegetable oil
1 tsp ginger, peeled and minced
1 tsp garlic, chopped
1 tsp shallot, chopped
1 tsp galangal, peeled and minced
4 kaffir lime leaves
2 4" lengths of lemon grass, pounded but left whole
1 tsp curry powder
1 Thai red chili, julienned or powder to taste
¼ tsp shrimp paste

Ingredients B
2 lb fresh mussels, washed and cleaned

Ingredients C
1½ c canned coconut milk
½ c bean sprouts
1 kaffir lime, cut into 8 slices
6 sprigs cilantro, chopped

Heat oil in a heavy pot. Fry ingredients A until cooked but not browned.

Add mussels and toss with mixture for 1 minute until coated.

Add ingredients C. Stir for 1 minute to combine, bring to a boil and cover until mussels are cooked. Adjust thickness of water with 2-3 tbsp of water if necessary.

Serve immediately along with fresh baguette slices to soak up the laska.

Serves 2 as a main course, 4 as a starter.

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