Pan-Steamed Chili Mussels Recipe
If you can take the heat, use bird’s eye chilies for this simple dish, or substitute one red cayenne or two red Fresno chilies. the lemongrass adds a refreshing tang.
SERVES 4 TO 6
1kg/2 1/4lb live mussels
2 lemongrass stalks
4 shallots, chopped
4 kaffir lime leaves, roughly torn
1-2 fresh red chilies, seeded and sliced
15ml/1 tbsp Thai fish sauce
30ml/2 tbsp lime juice
2 spring onions (scallions), chopped, to garnish
coriander (cilantro) leaves, to garnish
1. Scrub the mussels and remove the beards, discarding any mussels that are damaged or that fail to close when tapped with a knife. Place in a large heavy pan.
2. Cut off the lower 5cm/2in of each lemon grass stalk and chop finely. Add to the pan, with the shallots, kaffir lime leaves, chilies, Thai fish sauce, and lime juice.
3. Cover the pan with a lid and place it over medium-high heat. Steam for 5-7 minutes, shaking the pan occasionally, until the mussels open. Discard any of the mussels that have not opened.
4. Using a slotted spoon, transfer the cooked mussels to a serving dish, along with any liquid that has been produced. Garnish with chopped spring onions and coriander leaves.