Yam Hoi Meng

Green Shell Mussels with a Spicy Thai – Dip

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Ingredients

24	green shell mussels in their shells
10	red chili peppers, or more, the dip should be very spicy
1 tbsp	garlic
100 ml	fish sauce
100 ml	lime juice
2 tbsp	palm sugar
2 tbsp	spring onions, finely chopped
	cilantro leaves, a lot
some	lettuce leaves to decorate the plates

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 5 min / Grade of difficulty: easy / Calories per portion: n/a

For the sauce, pound chilies and garlic in a mortar until smooth. Mix fish sauce with lime juice and sugar, season to taste until you like the taste. Add to the chili and garlic paste and let it soak for a little while.

If the mussels are frozen, thaw and clean them. If you are able to buy fresh ones, wash and clean them properly. Steam or grill until they are done. This needs just a few minutes. Remove mussels from their shells and put them back again. Cover plates with salad leaves and arrange the mussels on top.

Pour the dip on the mussels and sprinkle with chopped spring onions and cilantro.

This dish is meant to be served as a starter – which isn’t very Thai. It can also be served as a snack or as part of a Thai meal, but then you should have a much bigger amount of mussels.

I just guessed the preparation time, it depends a lot on the time you need to clean the mussels.