These simple, spicy mussels are finger-lickin’, dead good! I bought a bowl of them from a floating kitchen set up in a little twelve-foot punt, as I was paddling around the Bangkok Floating Market on Sunday morning, as one does.
Heat the oil in a large pan and lightly brown the shallots and garlic for around 5 minutes. Add the soy bean paste and mix this in well before adding the chilli, ginger and mussels. Stir-fry these over a high heat for a minute before sprinkling on the sugar.
Cover the pan and cook over a high heat for about 5 minutes, shaking the pan frequently until the mussels have opened and released their juices. Discard any that remain obstinately shut or you may regret it.
Transfer the mussels to individual bowls and strain over the cooking liquid.
© 1994 Keith Floyd estate. All rights reserved.