Ingredients
- 2 pounds (1 kg) fresh mussels
- 1 stalk lemongrass or 1 tbsp (15 mL) lemongrass paste
- 2 tbsp (30 mL) olive oil
- ½ cup (125 mL) thinly sliced shallots
- 3 cloves garlic, minced
- 1 tbsp (15 mL) finely grated fresh ginger
- ¼ tsp (1 mL) pepper & salt
- 3 medium tomatoes, diced
- ¼ cup (50 mL) parsley, chopped
- 3 cups (750 mL) water
- ½ cup (125 mL) Simple Garlic Goodness hot sauce
- 1 tbsp (15 mL) fish sauce
- 2 cups (500 mL) lightly packed spinach
- 3 tbsp (45 mL) lime juice
Preparation
In a heavy saucepan, sauté shallots until golden. Add garlic, and fry until golden. Cut lemongrass in two-inch pieces, and add along with diced fresh tomatoes, parsley and sauté until softened, about 2 minutes. Stir in water, hot sauce, and fish sauce, bring to a boil. Add mussels, and cook until open. Remove from heat, stir in lime juice, spinach, salt and pepper.