I set out to learn how to cook more tamil dishes, but instead I am progressively learning to cook Thai food better by the day. Take note that the chicken broth I used and fish sauce contain salt and hence I didn't need to use any salt for my mussels - do a taste test and adjust your salt accordingly while cooking. In addition, this dish isn't too spicy because the first time I made it, it was for my friend Nancy whose spice threshold isn't very high. If you like it spicier, add in 2 chopped green chillies and 1/2 a teaspoon of dried chilli flakes.
- mussels - fresh, cleaned, debearded mussels
- dry white wine - 1/2 cup
- boiling water - 1 cup
- chicken broth - 3/4 cup
- tomato - 1 finely chopped
- tomato paste - 2 tablespoons
- turmeric powder - 1/2 teaspoon
- kaffir lime leaves - 6 leaves
- fish sauce - 1 tablespoon
- lemongrass - 1 stem cut into 2 inch pieces
- paprika - 1 teaspoon
- chilli powder - 1/2 teaspoon
- onion - 1 finely chopped
- garlic - 4 cloves finely minced
- lime juice - 1/3 cup
- cilantro - 1 cup
Buy your mussels fresh, ideally the day of and rinse with cold water. Scrub them clean and de-beard your mussels - this is the most time consuming and annoying part of prepping this dish. The cooking itself is a breeze.
Set a pot or very deep pan on medium heat on the stove and pour in 1 tablespoon of olive oil. Once the oil heats up, add the garlic to sautee. A minute later, add your onion. Another 2 minutes later pour in the white wine, turn up the heat to high and let it boil for about 2 minutes. Pour in your boiling water, along with the chicken broth and lime juice. At this point, also add your turmeric, lime leaves, fish sauce, lemongrass, chilli powder and paprika and let boil for another 2 minutes. Now throw in your cleaned mussels, cover the pot and cook for about 7 to 10 minutes, occasionally stirring the mussels. Once done, discard any unopened mussels, garnish with cilantro and serve with fresh bread. This is one of my proud masterpieces and a hit (I've made it a few times now) but my starting point for inspiration was via this link: http://allrecipes.com/recipe/thai-steamed-mussels/.