Dressed mussels

Dressed mussels

Yam hoi malaengphu

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1kg mussels in the shell
4-6 small red chillies
1 very small garlic clove, (optional)
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
4 shallots, finely sliced
or 1 small spanish onion, chopped
2 stalks lemongrass, finely sliced
1/4 cup mint leaves
pinch sugar, (optional)
asian, mignonette or frilly lettuce leaves, for decoration

Method

  1. Scrub and beard the mussels and steam them in 1⁄2 cup water in a covered saucepan until they open. Take them out, remove the meat and discard the shells.
  2. Seed two of the chillies and mash them with the garlic in a mortar. Add the lime juice and the fish sauce and mix. Scatter the shallots, lemongrass, the remaining chillies sliced diagonally and half the mint leaves, torn, over the mussels in a bowl, pour on the lime juice dressing and toss gently. Check and adjust the flavours, tossing again well if you add anything.
  3. Have ready a serving plate lined with washed lettuce. Spoon the mussels onto the centre and garnish with remaining whole mint leaves.
Tags:
SBS
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