1 kg Mussels
1 c Tua phak yao
-(long beans), cut
-into 1 inch pieces
-(optional)
1 c Tua ngok (bean sprouts)
-(optional)
1/2 c Hom daeng (shallots),
-thinly sliced
2 tb Kratiem (garlic), minced
1 tb Nam prik pao
-(toasted chilis in
-bean oil)
1 tb Prik ki nu daeng
-(red birdseye chilis),
-thinly sliced
1 ts Nan tan sai daeng
-(brown granulated sugar)
1 ts Prikthai (black pepper),
-freshly ground
Just the thing if you're in a hurry: and a tasty party food, or between
meal snack as well.
Method
Clean the mussels, carefully removing the beards.
In a wok or skillet over medium heat, saute the shallots and garlic until
aromatic.
Add the mussels, stir fry on high heat for 1 minute, add the remaining
ingredients (except the beans and bean sprouts) and cover the pan, reducing
the heat to medium, for a further 5 minutes. Shake the pan occasionally to
move the mussels around and ensure even cooking.
Check the cookig: discard any unopened mussels.
If you want a substantial meal, add the beans and stir fry until heated
through, then remove from the heat and add the bean sprouts, stirring
briefly, then transfer to the serving platter.
Serving & Storage
For a light snack, the mussels are eaten alone, using a convenient half
shell as a spoon/knife. For a more substantial meal, the mussels are
transferred to a platter, and the beans, bean shoots etc to another, then
the veggies can be eaten with rice or noodles, accompanying the mussels.
In many cases the mussels are eaten with the fingers, as this makes it
easier to dip them in the chosen, and usually fierily hot, dipping sauce,
such as nam prik kapi, nam prik kiga, or nam prik narok. "Col. I.F.
Khuntilanont-Philpott"
