Asian mussel pot

Name: Asian mussel pot
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 150 g Pork tenderloin; 1 stalk of lemongrass; 1 piece(s) (approx. 2 cm) Ginger Root; 100 g Mung bean sprouts; 2 Shallots; 2 Garlic cloves; 2 kg fresh mussels; 2 TABLESPOONS Oil; 100 g diced bacon; 7-10 Tbsp Juice of 1 lime; 4 TABLESPOONS Soy sauce; 2 TABLESPOONS Fish sauce; 6 Stem(s) Coriander; 75 g roasted peanut kernels; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

150 g Pork tenderloin
1 stalk of lemongrass
1 piece(s) (approx. 2 cm) Ginger Root
100 g Mung bean sprouts
2 Shallots
2 Garlic cloves
2 kg fresh mussels
2 TABLESPOONS Oil
100 g diced bacon
7-10 Tbsp Juice of 1 lime
4 TABLESPOONS Soy sauce
2 TABLESPOONS Fish sauce
6 Stem(s) Coriander
75 g roasted peanut kernels
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Dab the fillet dry and cut into fine strips. Cut the lemon grass lengthwise and chop the soft inside very finely. Peel ginger and grate finely. Wash and drain the sprouts. Peel shallots and garlic and chop finely. Wash and clean the mussels thoroughly. Throw away open and damaged mussels
2
Heat the oil in a casserole dish. Brown the meat and bacon in it. Add shallots, garlic, lemongrass and ginger and steam. Add lime juice, 100 ml water, soy and fish sauce. Add sprouts and mussels and simmer covered for about 8 minutes until the mussels open.
3
Wash coriander, dab dry. Pluck off leaves and chop finely, except for something to garnish. Coarsely chop the peanuts. Season mussel stock with salt and pepper, arrange mussel pot. Sprinkle with coriander and peanuts