Ingredients
1 pound of mussels
Lemon grass - 2 stalks - chopped into small pieces
Green onions - 4 stalks - chopped into small pieces
BIG BEEF Tomatoes - 6 finely chopped
Garlic cloves - 6 - chopped into small pieces
Yellow onions - 1 chopped into small pieces
Fat-free evaporated milk - 1 cup
Olive oil
Preparation
Clean mussels thoroughly and set to the side.
In a deep pot add olive oil just enough to lightly cover the pan. Add the garlic to the olive oil and sauté until slightly golden then add onions and sauté for about 2 minutes. Then add green onions and tomatoes and cook until tomatoes are soft. Add lemongrass and add salt and fresh pepper to taste. Add the evaporated milk and let simmer for about 10 minutes constantly mixing it with a wooden spoon. Then put the sauce on medium and wait until is starts to boil a little and add mussels. Close pot and cook for about 2 minutes then stir so the mussels are covered with the sauce and cook for another 5 minutes. Mussels are done when they open.
