Thai Steamed Mussels and Dipping Sauce

Ingredients for steaming the mussels don't need to be exact. Throw in what you have. Seems like there isn't enough juice to steam but there is.

Ingredients

4 pounds mussels, cleaned and debearded
3 stalks lemon grass, chopped
5 shallots, chopped
1 cup basil leaves
4 green jalapeno peppers, sliced
2 tablespoons fish sauce
2 tablespoons lime juice (I thrown the lime carcasses into the pot too)
Sliced galanga

Instructions:

Place all the ingredients in a large pot and stir thoroughly. Turn heat to medium-high (or high), cover and steam for 5 minutes or until the mussels open and are hot. Remove from heat and serve with the dipping sauce below.

Dipping Sauce Ingredients:

6 garlic cloves, finely minced
8 green Thai chilies, finely chopped
1/3 cup fish sauce
1/2 cup lime juice
3 tablespoons sugar
2 tablespoons chopped cilantro
2 tablespoons chopped mint
2 tablespoons thinly sliced green onion

Combine all dipping suace ingredients until the sugar dissolves.