Like so many Thai dishes, this is very easy to prepare. The lemon grass and kaffir lime leaves add a refreshing tang to the mussels. The mussels are to be bought alive. They can sometimes be a little gritty, so it is worth putting them into a bucket of cold salted water as soon as you get home. Sprinkle a little oatmeal or flour over the water so that the mussels can feed on this and excrete the grit.
Recipe: (Serves 4-6)
1 kg/2.25 lb fresh mussels
2 lemon grass stalks, finely chopped
4 shallots, chopped
4 kaffir lime leaves, coarsely torn
2 fresh red chilies, sliced
15 ml/1 tablespoon Thai fish sauce
30 ml/2 tablespoons fresh lime juice
Thinly sliced scallions (spring onions), and cilantro (coriander) leaves, to garnish
Method:
Scrub the mussels' shells with a stiff brush and rinse under cold running water. Scrape off any barnacles and remove the "beards" with a small knife. Rinse well. Discard any mussels that are broken or which do not close tapped sharply.
Place the mussels in a large, heavy pan and add the lemon grass, shallots, kaffir lime leaves, chilies, fish sauce and lime juice. Mix well, Cover the pan tightly and steam the mussels over a high heat, shaking the pan occasionally, for 5-7 minutes, or until the shells have opened.
Using a slotted spoon, transfer the cooked mussels to a warmed serving dish or individual bowls. Discard any mussels that have failed to open. Garnish the mussels with the thinly sliced scallions and cilantro leaves. Serve immediately.
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