This dish was taught to us by a young Thai chef who came to stay one weekend. He said it was his Thai version of Moules Marinière. The flavours of this dish are so exciting we decided to put it on the menu.
Scrub the mussels well and remove the beards (remove any broken or open mussels). Chop the garlic and the chilli finely. Meat the peanut oil in a frying pan and fry the garlic and chilli mixture until golden. Add the nam pla followed by the mussels. Cover. When the mussels have opened (this will take only a few minutes), discard half of the shells, place the remaining shells on a serving dish. Do not use any mussels that have not opened properly. Add the mint to the mussel juice and pour over the mussels.
© 1993 Ann and Franco Taruschio. All rights reserved.