Thai Style Mussels
hɔ̌ɔi-má~lɛɛng-pûu หอยแมลงภู่

INGREDIENTS
• 1 tablespoon olive oil (nám-man-má~gɔ̀ɔk น้ำมันมะกอก)
• 2 garlic cloves (grà~tiiam กระเทียม)(chopped fine)
• 3 bird's eye chillis (prík kîi nǔu พริกขี้หนู) (chopped fine)
• 1 tablespoon minced ginger (kǐng ขิง)
• 1 tablespoon minced coriander (pàk-chii ผักชี)     (root and stem)
• 30 mussels (hɔ̌ɔi-má~lɛɛng-pûu หอยแมลงภู่)(cleaned and de-barded)
• 1 cup Shao Hsing Chinese cooking wine (waai kǎao ไวน์ขาว)
• 2 tablespoons tamarind paste (nám-jîm-má~kǎam น้ำจิ้มมะขาม)
• 2 cups tomato sauce (nám má~kʉ̌ʉa-têet น้ำมะเขือเทศ) (see below)
• 1 tablespoon fish sauce (nám-bplaa น้ำปลา)
• 1 tablespoon palm sugar (nám-dtaan น้ำตาล)
• 1 handful coriander leaves (bai pàk-chii ใบผักชี)
• cracked clack pepper (prík-tai-dam พริกไทยดำ)

METHOD
1. Fry off the garlic, chilli, ginger and coriander root in the oil in a wok for 30 seconds.
2. Add in the mussels and fry for 20 seconds to coat them with the flavours
3. Add in the wine and cover the mussels with a lid so as to steam them open (should take about 2-3 minutes)
4. Take off the lid (if most of the mussels are open) add in the tamarind, and stir through
5. Add in the tomato sauce and bring to the simmer.
6. Add in the fish sauce and palm sugar and cook for another minute, or until the sugar dissolves
7. Add in the coriander leaves and season with cracked pepper.
8. Serve with some crusty bread or steamed rice.
9. Serve with shaved Parmesan and a sprig of parsley.

Tomato Sauce
INGREDIENTS
• 1 tablespoon Olive Oil (nám-man-má~gɔ̀ɔk น้ำมันมะกอก)
• 3 garlic cloves (grà~tiiam กระเทียม) (Chopped Fine)
• 1 brown onion (chopped fine)
• 1 cup Shao Hsing Chinese cooking wine (waai kǎao ไวน์ขาว)
• 12 vine ripened tomatoes (cored & small cross cut into base)
• 1 teaspoon dried basil
• 1 tablespoon tomato taste (bpɛ̂ɛng-kláo-náam má~kʉ̌ʉa-têet แป้งเคล้าน้ำมะเขือเทศ)
• sea salt (glʉʉa เกลือ)
• cracked black pepper (prík-tai-dam พริกไทยดำ)
• 2 teaspoons sugar (nám-dtaan น้ำตาล)
• 10 basil leaves (gà~prao กะเพรา) (Torn In Half)

METHOD
1. Place the tomatoes in boiling salted water for 1 minute, take them out let them cool for a few minutes and then peel off the skin and discard
2. Chop the tomatoes roughly and set aside
3. Fry off the garlic and onion in olive oil and soft but with no colour.
4. Add in the white wine and reduce until almost evaporated.
5. Add in the tomatoes, dried basil, salt & pepper and tomato paste and bring to the simmer for 30 minutes, stirring every few minutes so that it doesn’t catch on the bottom of the sauce pan.
6. Add in the torn basil and sugar.