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.

My Complete Profile

Recent Posts
Braised Red Cabbage with Apple
World Autism Awareness Day
World Autism Awareness Day Teaser
Farnsworth's Apple & Cherry Orchard
Turnip Remoulade
Change...What Change?
World Autism Awareness Day
Eat.Drink.Blog. Conference
Salsa Verde
Mussel & Fennel Salad

1001 Dinners 1001 Nights
A Few of My Favourite Things
Abstract Gourmet
Apellation Australia
Becks and Posh
BurgerMary ATX
Cook (almost) Anything at least once
Cooking Down Under
Cook sister!
Cooked And Bottled In Brunswick
David Lebovitz
Deep Dish Dreams
Chef Paz
Chubby Hubby
Eating Melbourne
Eating With Jack
essjay eats
Food Lover's Journey
Grab Your Fork
I Am Obsessed With Food
I Eat Therefore I Am
Iron Chef Shellie
Just Desserts
Kalyn's Kitchen
Kitchen Wench
Matt Bites
Melbourne Gastronome
My Kitchen in Half Cups
Nola Cuisine
Not Quite Nigella
Nourish Me
Seriously Good
Souvlaki For The Soul
Stone Soup
Syrup and Tang
Steve Don't Eat It!
That Jess Ho
The Elegant Sufficiency
The Perfect Pantry
The View From My Porch
Thyme for Cooking
Tumeric & Saffron
tummy rumbles
What I Cooked Last Night
where's the beef
Vicious Ange

Food Blog Resources
Food Blog S'cool
I Eat I Drink I Work
Kiplog Food Links

Food for Thought
Autism Victoria
Autism Vox
forget me now
Lotus Martinis
MOM - Not Otherwise Specified
St Kilda Today

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

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 Rachael 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/


Post a Comment

<< Home


Recipe Categories
Cakes & Desserts

November 2005
December 2005
January 2006
February 2006
March 2006
April 2006
May 2006
June 2006
July 2006
August 2006
September 2006
October 2006
November 2006
December 2006
January 2007
February 2007
March 2007
April 2007
May 2007
June 2007
July 2007
August 2007
September 2007
October 2007
November 2007
December 2007
January 2008
February 2008
March 2008
April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
December 2008
January 2009
February 2009
March 2009
May 2009
June 2009
September 2009
October 2009
November 2009
December 2009
January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
October 2010
November 2010
December 2010
February 2011
March 2011
April 2011
May 2011
June 2011
July 2011
August 2011
September 2011
July 2012

Prev ~ List ~ Random ~ Join ~ Next
Site Ring from Bravenet

Site Feed

counter easy hit

Blog Design by:

Image created by:
Ximena Maier

Powered by:

Photos, Original Recipes, and Text - (C) Copyright: 2005-2010
At My Table by Neil Murray, all rights reserved.
You may re-post a recipe, please give credit and post a link to this site.

Contact Me
Neil Murray

Follow messytable on Twitter