Thai mussels in the wok

• 2 kg mussels
• 1/2 green celery
• 4 cloves of garlic
• 4 lemon grass pieces
• 2 limes
• 6 vine tomatoes
• White wine
• Coriander (large bunch)
• Pepper and salt
• Olive oil
  OPTIONAL: RED PEPPER

Oil can with olive oil
Spoon
Wok + base

Wash and rinse the mussels in cold water.

Cut all the vegetables I coarsely.

Roll the lime over your work surface to release all the juices.

Cut the lemon grass into 2 and flatten with the blade of your knife.

Heat the Tiger Fire on high heat with enough wood in a pyramid. The fire should get high enough to firmly heat your wok.

Then heat the wok and add and splash of olive oil.

Briefly fry the lemongrass and add the garlic. Then add the celery, tomatoes and lime juice (you can add the squeezed limes to the wok).

After 5 minutes, add the mussels and deglaze with a splash of white wine.

When the mussels start to open, add a lot of coriander. Stir to make sure all the mussels are open.

Season with some extra salt and pepper to taste.
If you really want some spice, cut the red pepper into rings and add at the end. Remove the wok from the heat and add extra fresh coriander.

Delicious with a piece of baguette or pasta.