Instructions: To prepare the sauce, place the garlic, ginger, and fish stock in a large saucepan and bring to a boil over high heat. Add the tamarind paste, sour paste, ground lemongrass, zest, and lime juice. Reduce the heat and simmer, uncovered, for about 10 minutes to reduce slightly. Add the fish sauce and chile paste and stir well. Put the cornstarch in a small bowl and stir in enough cold water to soften it. Return the sauce to a boil over high heat and whisk the cornstarch into the boiling sauce. Taste, adjust seasonings, and set aside.

To prepare the mussels, place them in a large stockpot. Add the sauce and cook over high heat for about 10 minutes, or until the mussels open. Place the mussels in a large bowl and pour the sauce over the top. Serve hot.

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