Recipe ingredients and directions:
Just the thing if you’re in a hurry: a tasty party food or between
meal snack as well.
Ingredients:
1 kilogram mussels
1 cup tua phak yao (long beans), cut into 1-inch pieces (optional)
1 cup tua ngok (bean sprouts) (optional)
1/2 cup hom daeng (shallots), thinly sliced
2 tablespoons kratiem (garlic), minced
1 tablespoon nam prik pao (toasted chilies in bean oil)
1 tablespoon prik ki nu daeng (red birdseye chilies), thinly sliced
1 teaspoon nan tan sai daeng (brown granulated sugar)
1 teaspoon prikthai (black pepper), freshly ground
Method:
Clean the mussels carefully removing the beards.
In a wok or skillet over medium heat, saute the shallots and garlic until
aromatic.
Add the mussels, stir fry on high heat for 1 minute, add the remaining
ingredients (except the beans and bean sprouts) and cover the pan,
reducing the heat to medium, for a further 5 minutes. Shake the pan
occasionally to move the mussels around and ensure even cooking.
Check the cooking: discard any unopened mussels.
If you want a substantial meal, add the beans and stir fry until heated
through, then remove from the heat and add the bean sprouts, stirring
briefly, then transfer to the serving platter.
Serving & Storage:
For a light snack, the mussels are eaten alone, using a convenient half
shell as a spoon/knife. For a more substantial meal, the mussels are
transferred to a platter, and the beans, bean shoots etc to another, then
the veggies can be eaten with rice or noodles, accompanying the mussels.
In many cases the mussels are eaten with the fingers, as this makes it
easier to dip them in the chosen, and usually fiery hot, dipping sauce,
such as nam prik kapi, nam prik kiga, or nam prik narok.
Category: Asian Recipes
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