• 4 eschalots
  • 2 cloves garlic (see Notes)
  • 2 stalks lemongrass
  • 2 long red chillies,
  • 1/4 tsp ground turmeric
  • 80ml (1/3 cup) peanut or vegetable oil
  • 2 x 1 tbs blocks palm sugar (see Notes)
  • 2 tbs fish sauce
  • 330ml Asian beer
  • 8 kaffir lime leaves
  • 2kg pot-ready black mussels
  • 400g can light coconut cream
  • 1/2 cup Thai basil or coriander leaves
  • Fried Asian shallots and
  • Lime cheeks, to serve
  • Peel eschalots and garlic, then cut in half. Cut the white part from the lemongrass and roughly chop. Cut chillies in half lengthwise and roughly chop. Using a food processor, process eschalots, garlic, lemongrass, chillies, turmeric and oil to a paste.
  • Transfer paste to a large saucepan and place over medium heat. Cook, stirring continuously, for 8 minutes or until fragrant. Add palm sugar and fish sauce, and stir for 2 minutes or until sugar dissolves. Add beer and lime leaves, and bring to the boil. Add mussels and cover the pan with a lid. Cook, shaking the pan occasionally, for 5 minutes or until mussels open.
  • Using a slotted spoon or tongs, divide opened mussels among bowls; cook any unopened mussels in the broth for a few more minutes or until they open, then add to bowls. Add coconut cream to the broth and bring to a simmer. Ladle broth over mussels and scatter with Thai basil leaves and fried shallots. Serve mussels immediately with lime cheeks.