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
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.
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