About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Saturday, April 17, 2010
Thai Style Mussels


At a recent blogger function I mentioned to some fellow bloggers an Iranian dish I recently cooked and commented that perhaps the term, Middle Eastern, didn't really cover all the regional differences peculiar to the area.

Every single blogger of Asian heritage within earshot chimed in with 'We know what you mean!'

I was going to call this dish Asian inspired mussels, but I've learnt my lesson



It was a dish thrown together with items from the store cupboard along with uncooked mussels left over from the last Good Friday. Since it was Easter with plenty of feasting planned, something light and tasty was all that was required.

With some plain steamed rice to soak up all the vibrant of-the-sea juices, this fitted the bill perfectly.

Thai Style Mussels
(serves 4 entree size)

1kg mussels
100ml water
1 chicken stock cube
1 shallot, diced
3 or 4 cloves garlic, crushed
2.5cm piece ginger, finely grated
2 or 3 bird's eye chillies, chopped
2 teaspoons fish sauce
fresh ground pepper, salt not required
1 lime, juiced
2 spring onions, sliced on diagonal
several stalks coriander, chopped

Debeard and scrub the mussels, set aside.

In a small pot, add the water, chicken stock cube, diced shallot, crushed garlic, grated ginger, chopped chillies, fish sauce and a good grind of pepper. Bring to the boil and simmer for five minutes.

Heat a large pot until very hot, throw in the mussels and the chicken stock liquid, then immediately put on the lid. After 1 minute give the pot a good shake, boil hard for another minute then remove any opened mussels. Continue to cook until all the mussels are opened, but no longer than a minute more. Any mussels that don't open can be discarded, but equally, they can be eaten, sometimes good mussels don't open. Add the lime juice to the cooking juices.

Put all the cooked mussels into a large bowl and garnish with the sliced spring onions and chopped coriander, pour over the cooking juices.

Serve with some plain steamed rice.
 
  posted at 2:42 pm
  8 comments



8 Comments:
At 4:40 am, Blogger MyKitchenInHalfCups said...

Lovely Neil. Gorn would go wild for that!

 
At 9:29 pm, Anonymous Lydia (The Perfect Pantry) said...

I love mussels, but I'm not crazy about cilantro. If I substitute parsley (which I often do), I guess I can't call these Thai-style anymore, but I think they'd still be delicious.

 
At 10:28 pm, Blogger neil said...

Hi tanna, I sure hope he would love it - so light, but full of flavour.

Hi lydia, Thais use an amazing number of herbs, substituting one for another wouldn't get you kicked out of the country!

 
At 4:09 pm, Blogger Just Desserts said...

Mussels are my all time favourite (ok maybe one of) This recipe is exactly the kind of flavours I love with them - will definatley be trying this one. Thanks for making me hungry!

 
At 3:50 pm, Anonymous Debbie Bello said...

Oh my do these look fabu! I love mussels and the cilantro and other Thai flavor ingredients just take them over the top.

 
At 12:01 am, Anonymous Jeanne@ CookSister! said...

Mmmm, I made something similar jusut after Christmas when a friend brought us a 2kg bag of fresh mussels from Norfolk - somehow the Thai flavours really work with mussels.

 
At 9:28 pm, Blogger Honeymoon said...

This looks really nice, I might try it sometime. By the way 'Hi' It's Rachael (Trish's best friend).

Your blog is amazing and I have been following it for a while since Trish sent it to me, it's really great and fun to read. I might try this recipe with vegetable stock instead of the chicken.

 
At 9:29 pm, Anonymous Aliza Shehzad said...

The best mussels I had in fact was cooked by an Asian Chef in a hotel in Jakarta. With Green Curry sauce. Here is link to my Green Curry Paste Recipe http://lespicekitchen.wordpress.com/2010/05/30/thai-green-curry-spoil-your-family-with-one-of-the-best-curry-of-the-world/

 

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