I remember having steamed mussels in one of Bangkok’s wet markets. They steam the mussels over a very richly seasoned soup. The broth is of different spices – holy basil, galangal, red hot chilli that makes it ever so appetising. They serve the mussels together with this broth; but the soup is so salty and spicy that we cannot actually enjoy it. The mussels are definitely tasty, though.
This recipe I’m sharing with you is of the Filipino style of cooking steamed mussels. It’s not really ‘steamed’ since the mussels are cooked in a tasty ginger-based broth. This way, we can enjoy both the hot broth and the mussels. Also, the ingredients are more basic so you can find easily find them in the market. We don’t often cook mussels in this part of the world since they are quite expensive. It so happened that Blue NZ mussels were on sale the other day. We just had to have some.
Cooking this mussels recipe is very quick and very easy to do. In essence, you just need to make a quick broth and add in the mussels. When they open up their shells, it is nearly done. Turn off the heat and serve them ASAP. You don't want to leave it too long in the heat because they will continue to cook, shrink and may even be tough to eat.
Here’s how we do it at home.
-Tahong (Mussels), 1kg
-Garlic, 5-7 cloves, chopped
-Onions, 1 big whole, chopped
-Ginger, 1 nub, chopped
-Freshly ground black pepper, 1 tsp
-Fish sauce, 1 tbsp
-Water, 2 cups
-Lemongrass, 2 stalks, chopped
-Long green chili, 1 piece
-Cooking oil, 1 tbsp
Look at this beauty! It'll easily go with several gulps of coke! :))
1. Put oil in a heated pan.
2. Saute garlic under medium heat.
3. When the garlic turns golden, add in the onions.
4. When the onions sweat, add in the ginger.
5. Saute the ginger well until it releases its aroma.
6. Add in the lemongrass. Continue stirring.
7. Put in the water. Cover and allow the dish to boil.
8. Add in the chili and pepper when the water begins to boil.
9. Add in the mussels after 30 seconds. Close the lid.
10. When the mussels open, season with fish sauce.
11. Give a quick stir and turn off the heat.
12. Serve while hot with a pair of fried dish.
And here's the after-math of our tiny feast! As what my little boy would say... All gone! Funish now!! :)
Remember me when you cook!