- 1 kilo mussels, cleaned and beard removed
- ¼ cup soy sauce
- ⅛ cup vinegar
- 1 head garlic, chopped
- 1 thumb-sized ginger, cut into strips
- 2 pieces bay leaf
- 1 teaspoon peppercorn
- ½ cup mussel broth
- 1 cup coconut cream
- 1 tablespoon vegetable oil
- 10 grams leeks
- Sugar, salt and chili flakes to taste
- Heat oil in pan.
- Sauté garlic and mussels.
- Add soy sauce, vinegar, bay leaf, peppercorns and chili flakes.
- Add broth and simmer.
- Add coconut cream and simmer for five minutes.
- Season with salt and sugar according to taste.
- Transfer to a serving dish, then top with leeks
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