© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: A Taste of Thailand by Vatcharin Bhumichitr
Those used to cooking mussels with cream and wine will be pleasantly surprised by the simplicity of this Thai recipe. galangal, lemon grass and holy basil all delicately enhance the mussel flavor.
1 to 1 ½ pounds mussels, cleaned, debearded and rinsed
3 inch piece galangal, in 3 to 4 pieces
2 lemon grass stalks, cut into 3 inch pieces and lightly crushed
10 sprigs holy basil
Place the mussels, galangal, lemon grass and basil in a large saucepan. Add enough water to come ½ inch up the pan. Cover, place over medium heat and steam for about 15 minutes or until the mussels have opened. Discard any mussels that do not open.
For the Sauce:
1 large garlic clove, chopped
1 teaspoon chopped prik ki nu
2 tablespoons lime juice
1 tablespoon light soy sauce
2 tablespoons fish sauce
1 teaspoon sugar
Combine the sauce ingredients in a small bowl. Serve the mussels in a large bowl, with the sauce nearby for dipping the mussels into.