Mussels Tom Yam Style Recipe

There are many ways to cook mussels. You can steam them in stock, wine, beer as well as add them to seafood soups.

A versatile and popular ingredient to most seafood dishes, mussels bring the great flavours of the sea to the dish. Here, the mussels are steamed in ingredients traditionally used for Thai tom yam and coconut cream is added as a finishing touch for extra depth. Remember not to overcook them or the meat will become like bits of rubber.

Serves 4

Ingredients:

1 kg greenlip mussels, cleaned and soaked in water for about 15 minutes

2 lemongrass stalks, roughly chopped

4 kaffir lime leaves

Juice of 2 large limes

1 tablespoon fish sauce

1 sprig coriander, chopped

4 chili padi

4 slices ginger

4 thick slices galangal

1 cup coconut cream

½ cup water

8 whole shallots, peeled

Method:

1. Heat the water with the shallots, lemongrass, kaffir lime leaves, fish sauce, chili padi, ginger and galangal until boiling.

2. Add the mussels and cover, steaming the mussels until they open after about 1 minute (discard any unopened ones).

3. Add the lime juice, coconut cream and chopped coriander before serving.