Pan-Steamed Mussels with Thai Herbs

Oh lovely MUSSELS! it looks so fresh on the market. I though that would be a good idea to cook mussels for dinner tonight as my hubby loves it! Anyway, I have been cooking more Indonesian food lately and tell the truth It comes to the point that I am quite bored.

I get the recipe from "Thailand cooking book". It looks so good and sounds wonderful too. So why not? Let's cook then.....

Ingredients:

fresh mussels

2 lemon grass stalks, finely chopped

4 shallots, chopped

4 kaffir lime leaves, coarsely torn

2 fresh red chillies, sliced

2 tbsp fresh lime juice

1 tbsp Thai fish sauce

thinly sliced spring onions and coriander (cilantro) leaves to garnish

Clean the mussels by pulling off the beards, scrubbing the shells well and removing any barnacles. Discard any mussels that are broken or which do not close when tapped sharply.

Place the mussels in a larga, heavy pan and add the lemon grass, shallots, kaffir lime leaves, chillies, fish sauce and lime juice. Mix well. Cover the pan tightly and steam the mussels over a high heat, shaking the pan occasionally, for 5-7 minutes, until the shells have opened.

Using a slotted spoon, transfer the cooked mussels to a warmed serving dish or individual bowls. Discard any mussels that have failed to open.

Garnish the mussels with the thinly sliced spring onions and coriander leaves. Serve immediately.