in Thailand

Mussels à la Pannepot

updated

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Ingredients for 4 servings:

  • 1 kg mussels, preferably Bouchot mussels
  • 2 tbsp peanut oil
  • 2 tbsp chili paste (Nam prik pao), from the Asian store
  • ½ tbsp fish sauce (Nam pla), from the Asian store
  • 1 tbsp oyster sauce
  • 2 tsp palm sugar
  • 1 handful of tarragon leaves
  • 1 handful of Thai basil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

with Thai flavors

Wash the mussels, discarding any that are open. Heat the oil in a wok. Stir in the nam prik pao (Thai chili paste), palm sugar, oyster sauce, and nam pla (fish sauce). Add the tarragon leaves and simmer over medium heat for 3-4 minutes to release the aroma. Add the mussels, cover the wok, and cook over high heat for about 5 minutes. Shake or stir the mussels occasionally. After 5 minutes, remove the wok from the heat and stir in the coarsely chopped basil leaves. Serve immediately. Serve as a snack or appetizer for 4 people.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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