Thai Steamed Mussels
I remember the first time I ate ‘Moules’. I was sitting in a restaurant in Brugge early into a summer back packing trip around Europe. They were served in a creamy white wine sauce with fries and delicious warm crusty bread. Locals and tourists were devouring them on mass while drinking fabulous Belgian beer.
Skip ahead twenty plus years and mussels have become one of my healthy treats. We regularly cook them and still find that each time we do, it feels like I am eating something much more luxurious than the cost and the effort they require. Of course now I don’t eat them with lots of crusty bread and fries as that would be too many carbs. I also eat them differently to the traditional Belgian way. Working and travelling across South East Asia has directed my pallet towards more spiced dishes. I steam my moules in a Thai sauce.
Let me tell you how.
To feed two:
- 1 tin of coconut milk
- 1/4 cup minced shallots
- 4 medium garlic cloves, minced
- 1 teaspoon Tom Yam soup paste
- 1 kilo mussels, cleaned & debearded
- 1 tablespoon of chopped fresh coriander
- 1 tablespoon of chopped fresh mint
- 1 tablespoon of chopped thai basil
- 2 stalks of lemongrass
- 2 fresh Thai chillies, finely chopped.
Start by rinsing and cleaning the mussels. This entails removing any beards and barnicles from their shells.
Next mince the garlic, lemongrass and the shallots. Chop the chillies and the herbs.
In a large pan with a mix the coconut milk, the Tom Yam paste, onion and garlic. Make sure these ingredients are nicely mixed and gentle bring this sauce come to the boil.
After it gets to boiling add the mussels and pop on the lid. Turn it down to a simmer and leave them to steam for 3 minutes.
Next, after 3 minutes have past, give the pan a shake, remove the lid and give the mussels a stir in the pan to make sure they are getting evening coated. Add in the chopped herbs.
Pop the lid back on, bring it back to the boil and take them off the heat. Another 2 minutes should cook them perfectly.
Serve with bread if you are feeling decadent. If not they make a hearty meal on their own.