Ginger Mussel Stew

Pasta dishes are just always delicious!

Rinse and clean the mussels. In a high saucepan, heat the peanut oil. Coarsely chop the garlic and lemongrass. Together with the mussels in the hot fat form once stir and extinguish with the white wine. Immediately cover with a lid and open the mussels. This will take 8 to 10 min.

Meanwhile, cut the shallots into very fine cubes, peel the ginger and grate it very finely. Cut the chili and bell bell pepper into 1×1 cm cubes.

Cut the white of the leek about the same size. Scoop out the mussels and strain the stock. In another (smaller) saucepan, heat the oil and add the vegetables one by one, stirring throughout. Now add the clam stock and bubble with the soy sauce and oyster sauce.

Bind the vegetables with the cooled crème fraîche. Add the deveined mussel meat, warm it up but do not let it bubble up any more and season it with a little pepper. Decorate with a little coarsely chopped coriander. Offer a little crab bread or mi noodles as a side dish. However, plain baguette will also do.

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