Steamed Mussels with Thai Herbs in Spicy Broth (Hoy Malaengphoo Nung)
This is my version of a dish that originated at Jitlada in Los Angeles. The current family that runs Jitlada is from southern Thailand, but this dish predates even the Singsanong family back to the original owners. I like using frozen New Zealand mussels because they are flash-frozen, which means they're always fresh, plus they're already cleaned and super sweet. That said, I would also use this recipe on any freshly harvested mussel.
Ingredients
| 2 lb | 905 g | live mussels or frozen New Zealand mussels (not defrosted) |
| 2 tbsp | 30 ml | canola or other high-temperature cooking oil |
| 2 cloves | garlic, chopped | |
| 1 | shallot | |
| 1 stalk | lemongrass, tough outer leaves discarded and thinly sliced on the bias | |
| 3 | kaffir lime leaves | |
| 4 slices | galanga, thin slices | |
| 2-3 | whole Thai or dried chilies, smashed to expose the seeds | |
| 1 tbsp | 15 ml | chili paste in soybean oil |
| 2 1/2 cups | 600 ml | Thai chicken stock or plain chicken stock |
| 1/2 cup | 120 ml | Thai sweet basil leaves |
| 1/2 cup | 120 ml | cilantro, roughly chopped |
| 2 tbsp | 30 ml | fish sauce |
| 2 tbsp | 30 ml | fresh lime juice |
Instructions
- If using fresh mussels, rinse the mussels and scrub well. Remove any barnacles and beards and make sure they are closed and alive. Discard any mussels with cracked shells.
- Heat a 4-quart (3.8-L) lidded saucepan over high heat for about 30 seconds. Swirl in the oil and heat until you see wisps of white smoke. Add the garlic, shallot, lemongrass, kaffir lime leaves, galanga and dried chilies to the pot. Saute for 1 to 2 minutes until fragrant and heated through.
- Add the chili paste in soybean oil and chicken stock to the pot, and give it a good stir to dissolve the paste. Add the mussels to the pot and cover. Let the broth come to a boil and cook the mussels until they open, 2 to 3 minutes. If using frozen New Zealand mussels, they will not open but will be cooked through.
- Remove the lid and add the basil and cilantro. Stir them into the broth and let cook for about 30 seconds. Turn off the heat and stir in the fish sauce and lime juice. Taste and adjust the seasonings if you'd like. If you used fresh mussels, discard any that did not open. Pieces of galanga and lemongrass are generally not eaten so either fish them out or warn your guests not to eat them. Serve hot.