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Serves/Makes: 3 - 4

Ingredients:

• 2 pounds fresh mussels, cleaned and bearded
• 2 1/2 cups (600 ml) chicken stock or beer, or a mixture of the two
• 1 green or red Thai chili, seeded and finely chopped
• 2 shallots, finely chopped
• 2-3 stalks lemon grass, finely chopped
• 1 bunch ginger leaves
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

How to cook:

• Pour the stock into a deep pan. Add the chili, shallots, lemon grass and ginger leaves.
• Bring to boil. Cover and simmer for 10-15 minutes to let the flavors infuse, then season to taste with salt and pepper.
• Discard any mussels that remain open when sharply tapped, and then tip the remaining mussels into the stock.
• Give the pan a good shake, cover and cook for 2 minutes, or until the mussels have opened.
• Discard any that remain closed. Ladle the mussels into individual bowls, making sure everyone gets some of the cooking liquid.

Comments:

This dish, called Spicy Steamed Mussels (So Hap Xa), is Vietnam's version of the French classic, moules mariniere. Here the mussels are steamed open in a herb-infused stock with lemon grass and chili instead of wine and parsley. It is a popular Vietnamese method of steaming clams and snails. Beer is sometimes used instead of stock and it makes a rich, fragrant sauce.

Tip:

How to prepare mussels for cooking.

This recipe for Vietnamese Spicy Steamed Mussels (So Hap Xa) serves/makes: 3 - 4

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Main Ingredient: Mussels
Preparation Method: Steamed
Cuisine: Vietnamese