Mussels In A Light Cream Sauce

1. 1

   Clean mussels thoroughly and set to the side.

2. 2

   In a deep pot add olive oil just enough to lightly cover the pan. Add the garlic to the olive oil and saute until slightly golden then add onions and saute 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.

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