Hoy Nueng Bai Meang Luck

Steamed Mediterranean mussels with lemon basil and shallot

Servings: 8 as appetizer

30 Mediterranean mussels, about 2 pounds

2 tablespoons grape seed oil

3 shallots, peeled and sliced

1 cup lemon basil leaves, or any type of basil

1 Serrano pepper, halved

1 cup sweet chili sauce (see recipe below)

De-beard mussels, clean under running water to remove sand and grit. Discard any mussels that open before cooking.

Heat canola oil in a pan and stir in shallots and basil for 30 seconds on high heat. Place mussels and cover with the lid and move the pan back and forth without opening the lid until the mussels start to open. Keep cooking until the mussels are contract and rounds, about 1 more minutes.

Serve with sweet chili sauce as a dipping sauce or place ½ teaspoon sweet chili sauce on each mussels and garnish with lemon basil leaves.

Wine Pairing: Washington Pinot Gris

Nam Jim Tua Pai

Homemade Sweet Chili Sauce

Yield: 1 cup

Preparation: 5 minutes

Cooking Time: 2 minutes

The best sauce for all purposes, use it as dipping sauce for any appetizers; or as seasoning for your cooking when excitement of flavors is needed. The blender works best to blend this sauce.

¼ cup minced shallot

2 teaspoons minced cilantro stem

2-3 Korean chili, stems, seeds and vein removed and cut into chunks

Or 2 dry New Mexico chili pods, cut and soak in hot water for 30 minutes and drain

½ cup vinegar, or lemon juice

¼ cup water

2 tablespoons sugar

1 ¼ teaspoon salt

Place shallot, cilantro stem, Korean chili or Mexico chili, vinegar, water, sugar and salt into and blender and blend until smooth, about 1 minute.

Recipe by Pranee Khruasanit Halvorsen

www.ilovethaicooking.com

Tel. (206) 329-4877

Cooking Tips from the Expert

Jon Rowley

The Mediterranean mussels, which are just now coming into season and will be very plump, aren't done when they open. They need to continue cooking after they open until you see the meats contract. This makes a BIG difference in the flavor. If the mussels are not cooked enough, they have an unpleasant fleshy taste. Gloriously sweet if cooked enough. These mussels will be so fat people don't have to worry about overcooking.

Also if any mussels don't open and the others are done, the ones that are closed will also be done. They just need to be pried open. Bum mussels will be open before cooking and should be discarded. Mediterranean mussels that are closed after cooking, if you have any, are fine.