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Export 10 ingredients for grocery delivery
Step 1
Scrub and debeard the mussels if they haven't already been debearded. Discard any that aren't tightly closed or that don't close when you tap them.
Step 2
Slice the onions thinly on a 45° angle. Remove the tough outer leaves of the lemongrass stalk and cut it into short lengths, about 1 inch long.
Step 3
Mince the garlic, remove the leaves from the cilantro stalks and chop the stems.
Step 4
Slice the chili pepper very thinly.
Step 5
Heat the oil in a heavy bottomed pan. Add the onions, lemongrass, garlic, and cilantro stems and cook, stirring until softened but not browned.
Step 6
Add the coconut milk, Thai red chili pepper and fish sauce to the pot. Bring to a boil.
Step 7
Add the mussels all at once. Cover the pot and steam the mussels for 4-5 minutes until opened. Discard any that do not open.
Step 8
Ladle into bowls and garnish with a squeeze of lime juice and some fresh cilantro leaves. Serve immediately.
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