Thai mussells with veggies.

1 kg mussels, scrubbed and de-bearded
2 cloves garlic, chopped
1 ts ginger,
1 stalk lemongrass, crushed
1 leek, cleaned and sliced,
1 choko sliced thinly
thai basil,
two handfulls cherry tomatoes,
2 kaffir lime leaves
1/2 cup white wine or stock
1 chilli chopped - or to taste.
basil.
sprinkle soy and fish sauces.
oil

Put leeks, garlic and ginger in a pot with a little oil, cover and put on a low heat to soften the leeks. Add the veggies and white wine or stock and cook until soft (10 minutes).
Add the mussells and other ingredients and cover until the shells have opened.

Serve with pasta, rice or bread to soak up the juices.

This tasted wonderful. All the veggies and herbs were fresh from the garden, so was very healthy, too.