Hoy Op (Steamed Mussels)

    Hoy Op (Steamed Mussels)

    4saves
    20min


    1 person made this

    About this recipe: This is one of the dishes that I will always associate with vacation by the ocean. Not surprisingly it just tastes the best, when one is sitting on the beach, listening to the ocean waves and sipping cold beer.

    Toi Bangkok (Krung Thep Maha Nakhon), Thailand

    Ingredients
    Serves: 4 

    • 1 kg fresh mussels, thoroughly cleaned and debearded
    • 4 stalks lemongrass, bottom third only, cut into 3 cm sections
    • 2 big handfuls Bai Krapao (Holy Basil leaves)
    • For the dipping sauce
    • 3 garlic cloves
    • salt
    • 1-10 bird’s eye chillis, depending on taste
    • 4 tablespoons lime juice
    • 3 tablespoons fish sauce
    • 2 tablespoons palm sugar
    • 3 keffir lime leaves, sliced into fine threads

    Directions
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Make the dipping sauce first. In a mortar pound the garlic with a good pinch of salt. Add the chillis and pound well to create a paste.
    2. Add lime juice, fish sauce and palm sugar. Taste and adjust to your liking. The sauce should be spicy first, then sour, then salty, then sweet.
    3. For the mussels, put the mussels and the herbs into a big pot over high heat. Add a ¼ cup of water to start the steaming process. Cover with a tight fitting lid. Steam in its own liquid for about 8-10 minutes, or until the shells have opened. Shake the pot every now and then during that time to spread the mussels and herbs around.
    4. Discard any unopened mussels. Serve immediately in a big bowl with the dipping sauce on the side.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate