© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Colonel Ian F. Khuntilanont-Philpott
Just the thing if you're in a hurry: and a tasty party food, or between meal snack as well. For a light snack, the mussels are eaten alone, using a convenient half shell as a spoon/knife. For a more substantial meal, the mussels are transferred to a platter, and the beans, bean shoots etc to another, then the veggies can be eaten with rice or noodles, accompanying the mussels. In many cases the mussels are eaten with the fingers, as this makes it easier to dip them in the chosen, and usually fierily hot, dipping sauce, such as nam prik kapi, nam prik kiga, or nam prik narok.
1 kilogram mussels
1 cup tua phak yao (long beans), cut into 1 inch pieces (optional)
1 cup tua ngok (bean sprouts) (optional)
½ cup hom daeng (shallots), thinly sliced
2 tablespoon kratiem (garlic), minced
1 tablespoon nam prik pao (toasted chilis in bean oil)
1 tablespoon prik ki nu daeng (red birdseye chilis), thinly sliced
1 teaspoon nan tan sai daeng (brown granulated sugar)
1 teaspoon prikthai (black pepper), freshly ground
Clean the mussels, carefully removing the beards. In a wok or skillet over medium heat, sauté the shallots and garlic until aromatic. Add the mussels, stir fry on high heat for 1 minute, add the remaining ingredients (except the beans and bean sprouts) and cover the pan, reducing the heat to medium, for a further 5 minutes. Shake the pan occasionally to move the mussels around and ensure even cooking. Check the cooking: discard any unopened mussels.
If you want a substantial meal, add the beans and stir fry until heated through, then remove from the heat and add the bean sprouts, stirring briefly, then transfer to the serving platter.