How to make shells fragrant basil ( kerang harum kemangi )

Ingredients:
300 grams of mussels without skin
½ teaspoon lemon juice
1 teaspoon salt
30 leaves of basil
3 red chilies, sliced oblique
1 stalk lemongrass
2 tablespoons oyster sauce
200 ml of water
¼ teaspoon sugar
3 tablespoons cooking oil

Ground spices:
2 red chilies
3 cloves of garlic
8 red onions
1 cm ginger
1 cm galangal

How to make:
1. Stir in clam juice, and salt. Let stand 30 minutes
2. Saute ground spices until fragrant, add the chilli and lemongrass while stirring
3. Enter the clam, oyster sauce, and sugar, stirring until smooth
4. Add water, stir until absorbed
5. Enter the basil stir until wilted
6. Serve