Kerang Saus Padang

Description:
Yunike, here is my modified recipe of Kerang Saus Padang, since I still had clam juice leftover from making Rock Lobster Tails Thermidor. You can create this dish by substituting clam juice and terasi for oyster sauce and/or fish sauce.

Ingredients:
1 frozen greenshell mussels, (454 g), no need to thaw, don't need to scrub clean and remove the beards, they have been cleaned
water for boiling the mussels
2 tbsp vegetable oil
2 cm gingerroot, minced
150 g pineapple canned
1 tbsp fresh lime juice
1/4 cup ketchup
2 tbsp Indonesian hot sauce (or put as much as desired), I used sambal cap jempol
1/4 cup clam juice
sugar and salt as desired
Spices to grind
3 bird chilies (you can put as less/much as desired)
1 dried New Mexican chili (I like this chili for giving red bright color to food)
6 shallots
3 garlic
1/4 - 1/2 tsp terasi (dried shrimp paste)

Directions:
1. In a pot, bring water to a boil. Add mussels, cook for about 10-15 minutes
2. In a large skillet or saucepan, heat the oil over medium-high heat. Add the ginger and ground spice and saute over moderate heat, stirring often until fragrant. Add ketchup, hot sauce, and sugar (if you need it, I don't add any).
3. Add clam juice and mussels. Put salt as desired in also (I don't add any, since I used terasi), cook until bubbling. Add pineapple and lime juice; stir. Bring to a boil and let the sauce thicken.