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Mussels With Tamarind

Authentic.Thai's picture
Ingredients
  Mussels 2 Pound, scrubbed and beards removed (1 Kilogram)
  Lemon grass stalk/1 teaspoon dried lemon grass, soaked in hot water until soft 2 , bruised
  Kaffir lime leaves 8 , torn into pieces
  Ginger piece 2 Inch, sliced (5 Centimeter)
  Coriander sprig 3 , roots and leaves chopped
  Water 4 Fluid Ounce (1/2 Cup, 125 Milliliter)
  Breadcrumbs 1 Ounce, made from stale bread (1/2 Cup, 30 Gram)
For dressing
  Dried red chilies 2 Small, finely chopped
  Sugar 2 Teaspoon
  Finely grated lime rind 2 Teaspoon
  Shrimp paste 2 Teaspoon
  Tamarind concentrate 2 Tablespoon
  Thai fish sauce 1 Tablespoon (Nam Pla)
Directions

1. Place mussels, lemon grass, lime leaves, ginger, coriander roots and water in a saucepan, cover and bring to the boil. Reduce heat and simmer for 4-5 minutes or until mussels open. Remove from heat and discard any mussels that have not opened after 5 minutes cooking.
2. Strain mussels and reserve 2 tablespoons of the cooking liquid. Remove mussel meat from shells and place back in one half shell. Place mussels on a baking tray and discard remaining half shells.
3.To make dressing, place chillies, sugar, lime rind, shrimp paste (if using), tamarind concentrate, fish sauce and reserved cooking liquid in a bowl and whisk to combine.
4. Drizzle a little dressing over mussels. Combine breadcrumbs and reserved coriander leaves, sprinkle over mussels and cook under a preheated hot grill for 1-2 minutes or until topping is golden. Serve with remaining dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Tamarind
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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