Ingredients

Steps

• Crush the garlic, galangal, lemongrass, lime leaves, shallots, palm sugar, fish sauce, and 15ml vegetable oil into a paste.
• Fry the paste in a lidded wok over high heat for 1-2 minutes until fragrant.
• Add the mussels and coconut milk, cover, bring to a boil, and simmer for 2-3 minutes until mussels open.
• Heat deep-frying oil in a pan to 190°C.
• Fry julienned potatoes for 3-4 minutes until golden, then drain and season with salt and pepper.
• Stir lime juice, coriander, basil, and mint into the mussels and serve with fries.