Thai cuisine · Salads & Mezze

Yam Hoy Malaeng Poo

Mussels opened in broth and removed from the shell, tossed with lemongrass, roasted chili and lime.

Ingredients · for 4 servings

• 1.5 kg mussels
• 2 stalks lemongrass
• 3 shallots
• 4 dried red chilies
• 4 tbsp lime juice
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 2 kaffir lime leaves
• 1 bunch cilantro
• 2 spring onions
• 1 tbsp vegetable oil

Instructions

1. Scrub the mussels thoroughly under cold water, pull off the beards and discard any open ones that don't close when tapped.
2. Steam the mussels with 200 ml water in a large pot, covered, over high heat for 4–5 min. until they open, then let cool and remove the meat from the shells.
3. Toast the dried chilies in the oil over medium heat for 1 min. until dark and brittle, remove and coarsely pound in a mortar.
4. Slice only the tender lower part of the lemongrass into paper-thin rings, cut the shallots into fine rings and the kaffir lime leaves into hair-thin strips.
5. Dissolve the palm sugar with lime juice and fish sauce, stir in the roasted chili and let the still-warm mussel meat sit in it for 5 min.
6. Fold in the lemongrass, shallots, lime leaves, cilantro and spring onion rings and serve the salad lukewarm in shallow bowls.