Mussels with Tamarind
|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)|
|Dried red chilies||2 Small, finely chopped|
|Finely grated lime rind||2 Teaspoon|
|Shrimp paste||2 Teaspoon|
|Tamarind concentrate||2 Tablespoon|
|Thai fish sauce||1 Tablespoon (Nam Pla)|
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.