Fried Mussels

Name: Fried Mussels
Yield: Serves 2-3
Cuisine: Thailand
Ingredients: 3 tablespoons groundnut oil; 3 shallots, finely chopped; 3 cloves garlic, finely chopped; 1 tablespoon soy bean paste; 1 red chilli pepper, seeded and chopped; 2.5 cm (1 inch) piece of fresh root ginger, chopped; 700 g (1½lb) mussels in shells, cleaned, bearded and rinsed; 1 teaspoon brown sugar

Preparation info

Serves
2-3

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

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.

Ingredients

3 tablespoons groundnut oil
3 shallots, finely chopped
3 cloves

Asia
Thailand
Bangkok
Fish course
Pescatarian
Gluten-free
Spicy
South East Asia

Method

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