Lemon‑Grass Clams with Papaya

Ingredients

• 1 ripe papaya
• 2 Spring Onions
• 1.5 cm fresh ginger
• 2 red chili peppers
• 0.5 red bell pepper
• 0.5 bunch coriander
• 1 untreated lime (juice)
• 2 tbsp sprouting oil
• Salt
• ground pepper
• palm sugar
• 2 kg mussels
• 2 stalks lemon grass
• 2 tbsp Vegetable oil
• 3 lime leaves
• 200 ml coconut milk
• 2 tbsp fish sauce
• coriander for garnish

Instructions

1. 1.

   For the relish, halve the papaya, remove seeds and dice the flesh. Rinse the spring onions, dry and cut into thin slanted rings. Peel and grate the ginger finely. Wash the chilies and bell pepper, halve lengthwise, deseed; finely chop the chilies and dice the pepper. Rinse coriander, dry and finely chop leaves. Mix papaya, spring onions, ginger, half of the chopped chilies, diced pepper, lime juice and oil; season with salt, pepper and palm sugar.

2. 2.

   Wash, clean and de‑beard mussels, discarding any that remain closed. Clean lemon grass, remove outer leaves and slice into fine rings. Peel and finely chop shallot and garlic, sauté with remaining chili in a pot of hot oil. Add mussels, lemon grass and lime leaves, stir briefly, pour in coconut milk. Season with fish sauce and cook over medium heat covered for about 5 minutes. Remove still‑closed mussels. Set aside 12 mussels; loosen flesh from shells. Layer mussel meat with relish in glasses, drizzle with seasoned broth, garnish with reserved mussels and a dill leaf. Serve.