Remove the beard from the mussels, brush under running water and rinse.
Remove the peel from the shallots and carrots, carefully clean the leeks, cut away the roots and rinse the vegetables. Cut the leek, shallots, carrots and lemongrass into fine slices. Cut the peppers into rings, removing the seeds. Pluck the coriander leaves into fine pieces.
Heat oil and sauté lemongrass, shallots, vegetables and peppers until colorless. Then add soy sauce, mussels, sherry and lime juice, season with pepper, cover and cook quietly for 4 to 5 minutes. The mussels are cooked as soon as they open.
Remove one half of the shells from the mussels and strain the broth. Arrange the mussels and spread the broth and coriander leaves evenly over them.
Serve with: cooked rice, e.g. basmati or perfumed rice.
Comments:
* Can be prepared.
* Bouchot mussels: an exceptionally small but very fleshy, tender and aromatic variety, from Normandy or Brittany.
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