Steamed mussels in pot

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~2 lbs fresh mussels

1 thumb-size piece galanga, sliced

2 shallots, or ¼ cup onion, chopped

3 cloves garlic, minced

6 kafir leaves, whole

½ cup white wine

½ cup fresh basil and coriander leaves, whole, stems and flowers ok

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Basil-Coconut Sauce

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1 cup coconut milk

½ teaspoon ground coriander

¼ cup fresh coriander, leaves and stems

½ to 1 cup fresh basil leaves

1 tablespoon fish sauce

1 tbsp palm sugar

1 tablespoon lime juice

1 tablespoon soy sauce

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1. Gather the ingredients.

2. Rinse mussels under cold water. Set in refrigerator until ready to use.

3. Place all 'Basil-Coconut Sauce' ingredients in a mason jar and blend with stick blender. Adjust for sweet and salty. Set aside.

4. Heat a large frying pan or wok over high heat. Add 1 to 2 tablespoons oil and swirl around, then add the galangal onion, garlic. Stir-fry 2 minutes.

5. Add white wine and mussels, stirring gently. Bring to a boil.

6. Reduce heat to simmer (medium-low) and cover with lid to steam 3 minutes max.

7. Take off lid and stir gently. If most of the mussels have opened, they are ready to eat.

8. Reduce heat to low. Remove lid and add the basil-coconut sauce. Stir gently. As soon as the sauce is warm, this dish is ready (30 seconds).

9. To serve, slide mussels and sauce onto a serving platter, mounding them into a pile. Sprinkle with chopped basil and fresh coriander. If desired, serve with a fresh French loaf, or jasmine rice to soak up the juices. Enjoy with a bottle of nice wine and a loved one!