Difficulty:[usr 2]
Scrape the mussels, trim them, rinse them and drain them. Put them in a pot and let them open over high heat, stirring them from time to time.
Drain the mussels, shell them, reserving a few whole ones; put them in a salad bowl. strain their juice over a saucepan and let them reduce by 2/3. Leave to cool.
Remove the tough lemongrass leaves and cut the tender bulbs into thin oblique rings.
Rinse the lemon and grate its zest over a bowl. Add 4 tablespoons of the juice from the mussels, the peeled and pressed garlic, the chilli cut into rings and the oil. Whisk vigorously and pour this sauce over the mussels. Mix and leave to macerate for 30 minutes or several hours in the refrigerator.
When ready to serve, place the mussels in a deep dish. Peel the onions or shallots, and cut them into thin rings. Sprinkle the mussels, surround them with lettuce leaves and add the coriander leaves.
You can add chopped mint leaves when serving.
Source:La Cuisine des Parfums. SCOTTO Sisters. Editions du Chêne.
