Defrost mussels if frozen.
Fry onion until translucent, add the salt to prevent it from burning. Add chilli and fry for a few minutes.
Add stock and coconut milk and bring to a gentle simmer.
Add lemongrass, baby leeks, sugar, lemon juice, fish sauce, basil, parsley and Sichuan pepper.
Simmer for 10 minutes to allow flavours to infuse. Taste and adjust flavouring where necessary.
Remove leeks and slice. Remove lemongrass.
Add mussels and put lid on pot.
If mussels are already cooked, coat them in the sauce and allow them to heat through before removing from stove.
If mussels are fresh, simmer for 5 – 7 minutes until cooked.
Discard any closed mussels.
Add sliced leeks back to pot and stir. Check seasoning.
Serve with vermicelli rice noodles or jasmine rice.
Reprinted with permission of Leaine' s Kitchen
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