Show off your cooking muscles with these mussels!
Heat cooking oil in a large pan and sauté ginger, onion, and lemongrass for a minute until aromatic.
Add the coconut milk, curry powder, and light beer. Mix and let the sauce simmer for three minutes.
Toss in the mussels. Stir from time to time to avoid the aromatics from burning. Discard pieces that won’t open. Season with fish sauce and ground white pepper.
Add in siling mahaba and chopped cilantro five minutes before turning off the heat.
When done, transfer to a serving platter and garnish with more cilantro. You can serve with crusty bread on the side.
Servings 0