Chilli and Coriander Mussels

(hɔ̌ɔi-mhètá~lɛɛng-pûu  gàp prík lɛ́ pàk-chii

Ingredients:

2 kg fresh mussels (hɔ̌ɔi-mhètá~lɛɛng-pûu

หอยแมลง)

2 tbsp fresh grated ginger (kǐng ขิง)

2 tbsp powered chicken stock (náam-dtôm-gàI น้ำต้มไก่)

4 garlic cloves (grà~tiiam กระเทียม),

crushed

1 tbsp palm gugar (nám-dtaan น้ำตาล)

2 tsp coriander stems and roots(mét pàk-chii เม็ดผักชี)

½ tbsb fish sauce (nám-bplaa น้ำปลา)

2–3 tbsp olive oil (nám-man-má~gɔ̀ɔk น้ำมันมะกอก)

2–3 chillies (prík พริก), thinly sliced

1 onion (hǔua-hɔ̌ɔm หัวหอม), sliced thinly

1 tin tomatoes hopped with liquid (má~kʉ̌ʉa-têet มะเขือเทศ)

2 tbsp Chinese cooing wine (waai jiin ไวน์จีน)

Large handful of coriander leaves (bai pàk-chii ใบผักชี)

Rinse mussels well and remove beards

Using a mortar and pestle grind grated ginger, crushed garlic, chillis, palm sugar, chicken stock powder, coriander and fish sauce together. Add enough oil to bring paste together and set aside until needed.

When you are ready to serve heat a large wok over a high heat. Add a generous splash of oil to coat the base, add onion and stir fry for 3–4 minutes, stirring often until onions start to soften.

Add paste, cook for a further 3–4 until fragrant, but take care not to burn. Add tomatoes and wine and allow to come to the boil. Add mussels, cover and cook for 4–5 minutes.

Remove lid and discard any unopened mussels. Place cooked mussels into a serving bowl. Continue cooking, stirring often and removing mussels as they open. Once all the mussels are opened, this will take 4–5 minutes, pour cooking liquid over the top of them.

Sprinkle coriander leaves over the mussels and serve immediately with crispy bread.