Mussels Recipe

by Darlene Schmidt
(Thaifood.about.com)

I have a yummy Thai steamed mussels recipe on this page with lemon grass and fresh herbs.

Mussels are very versatile and can be steamed, broiled, deep fried, even grilled. But generally, they are steamed first, even if they are to be finished by some other cooking method.

Steaming them causes the mussels to open so you can get them out of their shells, either to eat, add to a salad, or toss on the grill. Mussels can be steamed in just about any liquid, but white wine or water is probably the most common.

Thai spices and herbs with a bit of white wine create a beautiful broth in this steamed mussels recipe, that happens to be a favourite of mine:


Thai Steamed Mussels Recipe

Ingredients:

• 1 lb. fresh mussels, cleaned

• 1/2 cup good-quality chicken broth/stock

• 1 stalk fresh lemon grass - see preparation below

• 2-3 kaffir lime leaves

• 1/4 cup white wine
• 1 Tbsp. rice vinegar or white or apple cider vinegar

• 1-2 fresh red chilies, finely sliced

• 2-3 Tbsp. fish sauce, to taste

• 1 Tbsp. brown sugar

• 1/2 cup chopped fresh coriander (leaves + stems), plus another handful (leaves) for topping

• 1 Tbsp. minced garlic

• 2 tsp. cornstarch dissolved in 1 Tbsp. water

• Handful fresh basil (chop leaves if large)

• Lemon or lime wedges to serve


Preparation:

Pour chicken stock into a wok or large frying pan- you will also need a tight-fitting lid.

• Add the minced lemon grass including the upper stalk, plus the lime leaves. Bring to a boil over high heat, then reduce to medium-high.

• Add the wine, vinegar, chilies, fish sauce, sugar and 1/2 cup chopped coriander. Stir to incorporate.

• When sauce is gently boiling, add the mussels. Stir them in, then cover with a tight-fitting lid. Allow to cook for 2-3 minutes.


• Remove lid and gently stir the mussels. If some of them still haven't opened, put the lid back on and allow to cook 1 more minute.

• Reduce heat to low and add the garlic, gently stirring it in.

• Push mussels aside to reveal the sauce. Add the dissolved cornstarch to sauce, stirring well to incorporate. Sauce should thicken in about 30 seconds. As it thickens, gently stir the mussels to combine with the thickened sauce.

• Remove from heat. Taste-test the sauce, adding more fish sauce if not salty enough. If too salty, add a squeeze or two of lime or lemon juice. If too sour, add 1-2 more tsp. sugar. If not spicy enough, add more fresh garlic and/or fresh chili.

• When you're happy with the taste, scoop or slide mussels into a large serving bowl or individual bowls. Pour the remaining sauce on top. Finish with generous sprinklings of fresh coriander and basil. Add lemon or lime wedges on the side.

Original Steamed Mussels Recipe


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