in Thailand

Greenshell mussels with spicy Thai dip

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Ingredients for 4 servings:

  • 24 mussels (green-shell mussels)
  • 4 red chili peppers
  • 2 tbsp coriander root(s)
  • 5 garlic cloves
  • 100 ml fish sauce
  • 100 ml lime juice
  • 2 tbsp sugar
  • 2 tbsp spring onions
  • lots of coriander leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Yam Hoi Meng

For the sauce, finely chop the chilies, garlic cloves, and coriander roots. Mix the fish sauce with lime juice and sugar and season to taste, i.e., until the desired balance of sour, salty, and sweet is achieved. Add to the finely chopped ingredients and let it simmer for a while. Steam the thawed mussels until cooked through. Remove from the shells and place back in the shells, then arrange nicely on serving plates. Pour the dip over the mussels and sprinkle with finely chopped spring onion and finely chopped coriander. Serve as an appetizer. This also works with mussels. In Thailand, these mussels are grilled over charcoal.

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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.

Pad Hed Nam Prik Gapi – Thailand

Chinese sauce