Wednesday, March 31, 2010

Thai Chili and Fish Sauce Moules - Mussels

I was at the market when they were unloading a pallet of fresh mussels and clams. We bought a 10 lb bag and we finished every last shell.

I grew up eating spicy food and jalapenos peppers measuring 2,500-8,000 Scoville heat units just doesn't spark my tongue anymore. I moved on to Thai Chili pepper which I use in almost everything, measuring 50,000 - 100,000 Scoville heat units.

The 10 pounds of Mussels was dinner for two nights, it would be delicious served with jasmine white rice or garlicky toasted bread to mop up all the natural juice. I would throw in a handful of fresh Asian basil before serving.

Thai chili and Fish Sauce Moules, Mussels


We had 10 pounds of Mussels but the amount of garlic, fish sauce and chili peppers are up to your discretion.

Ingredient:

10 pounds of Mussels, soaked in clean water, beards removed, drained
2-3 whole Fresh Thai Chilies, coarsely chopped
3-4 Tablespoon Garlic, minced
Couple shakes from the fish sauce bottle
Handful of Asian basil leaves

In a heated wok add enough oil to coat the surface, sauteed the garlic, fish sauce and chilies for a minute. Throw in the mussels and toss to coat with the sauteed mixture. Pour in about 1/2 - 1 cup of water, cover and turn the heat to medium-high. Watch the mussels and toss it occasionally to distribute even heat. When all the shells crack open it is READY!

Toss in Asian Basil before serving.

I am always amazed by how much liquid comes from mussels and clams, next time I'm going to change my routine and serve it with pommes frites.

Scoville Unit Chart, click here

10 comments:

denise @ quickies on the dinner table said...

A very simple but beautiful recipe. I don't have to taste this to know it will be a winner! Gorgeous flavours - and I totally agree with you on the chillies, Jalapenos do nothing for me either :D

foodhoe said...

mmm, I love mussels! What a gorgeous photo, the recipe sounds delicious. I like chili but sometimes have melted from the heat of jalapenos... still pretty wimpy!

The Duo Dishes said...

Nothing's better than a baguette with mussels. It's the leftover broth that makes it so great.

Erika said...

This truly sounds like heaven. I've never tasted mussels before; but I've always adored watching Ina Garten work with them! :)

Linn said...

I used to eat a lot of mussels while I still lived in Sweden. It is cheap and still feels luxurious. I like it a lot! Please check out my online cooking show, Swedish Home Cooking.

Punctuation Mark said...

I haven't had them in a long time... they looks so good... maybe I should get some for dinner tonight!

Lolia S said...

Mussels are one of my favorites and I like them prepared simply as in your recipe.

怡伶怡伶 said...
This comment has been removed by a blog administrator.
Mary said...

These look really wonderful. I love mussels and have bookmarked this recipe for later use. I hope you are having a wonderful day...Mary

Kung Food Panda said...

Looks great! I think it'll go great with some beer too! :)

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