Pan-Steamed Mussels with Thai Herbs

Name: Pan-Steamed Mussels with Thai Herbs
Yield: Serves Four to Six
Cuisine: Thai
Ingredients: thinly sliced spring onions (scallions) and coriander (cilantro) leaves, to garnish; 30 ml/2 tbsp fresh lime juice; 15 ml/1 tbsp Thai fish sauce; 2 fresh red chillies, sliced; 4 kaffir lime leaves, coarsely torn; 4 shallots, chopped; 2 lemon grass stalks, finely chopped; 1 kg/2¼ lb fresh mussels

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

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.

Ingredients

1 kg/2¼ lb fresh mussels
2 lemon grass stalks, finely chopped

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Clean the mussels by pulling off the beards, scrubbing the shells well and removing any barnacles. Discard any mussels that are broken or which do not close when tapped sharply.
Place the mussels in a large, heavy pan and add the lemon grass, shallots, kaffir lime leaves, chillies, fish sauce and lime juice. Mix well. Cover the pan tightly and steam the mussels