Thai cuisine · Fish & Seafood

Hoy Malaeng Poo Ob

Mussels steamed in a covered pot over lemongrass and Thai basil, served with a spicy lime dip.

Ingredients · for 4 servings

• 2 kg mussels
• 3 stalks lemongrass
• 2 handfuls Thai basil
• 2 kaffir lime leaves
• 1 piece ginger (4 cm)
• 4 cloves garlic
• 3 red chilies
• 2 tbsp fish sauce
• 2 limes
• 1 tsp palm sugar
• 100 ml water

Instructions

1. Scrub the mussels thoroughly under cold water, pull off the beards, and discard any that are already open and don't close when tapped.
2. Bruise the lemongrass flat and cut into 5 cm pieces, slice the ginger, and tear the kaffir lime leaves.
3. For the dip, pound the garlic and two of the chilies with the palm sugar in a mortar into a coarse paste, then stir in the fish sauce and the juice of both limes.
4. Put the lemongrass, ginger, lime leaves and water into a large pot and bring to a boil until steam rises strongly.
5. Add the mussels, put the lid on tightly, and steam over high heat for 5–7 minutes, shaking the pot vigorously twice, until all the mussels have opened.
6. Fold in the Thai basil and the third chili, sliced into rings, discard any mussels that stayed closed, and serve the pot with the dip in small bowls.