Erwan takes a common way to cook mussels in France and Belgium and replaces its creamy base with a mix of Southeast Asian flavors like coconut milk, chilis and lemongrass.Subscribe to Erwan's channel: http://taste.md/1NWjiQLINGREDIENTS 4 tbsp of ginger6 cloves of garlic1 pinch of black pepper3 tbsp pine nuts1 green chili1 red chili1 tsp sesame oil2 tsp fish sauce6 tbsp spring onions1 lemongrass stalk½ cup cilantro2 tbsp olive oil4 cups of mussels½ cup white wine½ cup coconut milk1 tbsp butter1 limeCilantro and crunchy garlic to garnishRECIPE Put all the ingredients up until the olive oil into a food processor and blend into a paste. Fry 1 to 2 tbsp. of the paste in a deep pan for about 5 mins. Add in mussels. Add in white wine. Cover and let open.Add in coconut milk and butter to finish.Serve with lime, cilantro and crunchy garlic.___Follow us! We don't bite...unless you're made of food ;)Subscribe to Tastemade | http://taste.md/1QsXIWqSnapchat Discover | http://taste.md/1P9UuDMFacebook | http://taste.md/1Zf0BveInstagram | http://taste.md/1OaAv4PMore daily programming | http://www.tastemade.comWatch us behind the scenes at Snapchat | @tastemade