Thai-Tex Steamed Spicy Greenlip Mussels

• 4 tbsp olive or vegetable oil
• 10 cloves garlic lightly smashed with skin intact
• 20 whole dried kee-noo chili (small chili)
• 6 sliced galanga (fresh or dried)
• 6 sliced fresh ginger
• 1 stalk lemon grass cut into four sections
• 4 lbs Greenlip mussels
• 1 tbsp kee-noo or other chili flakes
• 1 bottle Singha beer (Thai beer)
• 1 large 1015 cut into small chunks
• 1 cup cherry tomatoes
• 4 cups chicken or vegetable stock
• 2 tbsp Thai fish sauce or 1 1/2 teaspoons of sea salt
• 2 teaspoons sugar
• 8 kaffir lime leaves (fresh or dried)
• 1 lemon or lime juice
• 6 sprigs holy basil or thai basil
• 1 baguette

Instructions:
Heat oil in a large kettle over medium heat. 

Add smashed garlic and stir for 30 seconds. 

Add dried kee-noo chili or serano chili, galanga, ginger, lemon grass and stir for a minute. 

Add Greenlip mussels, chili flakes and stir for a minute. 

Add Singha beer, turn heat to high and bring to a boil. 

Add 1015, cherry tomatoes and chicken stock and bring to a boil. 

Add fish sauce, sugar, kaffir lime leaves, lemon juice and holy basil, and cover with a lid and steam for 10 minutes.  

Dip the spicy broth with baguette.

Bon appetit!