Herb-Steamed Mussels (Hoi Malaengphu Ob Samunphrai)

Ingredients

• 500g1kg mussels
• 23 stalks lemongrass, bruised
• Kaffir lime leaves + basil
• Galangal + bird's-eye chili
• A little water for steaming

Method

• Scrub the mussels, pull off the beards, soak to purge sand
• Line the pot with lemongrass, galangal and lime leaves; pile the mussels on top
• Add a little water, cover, and steam over high heat until the shells open
• Scatter basil, turn off heat, serve with seafood dip

How to choose ingredients

Choose mussels that are closed, or close when tapped a sign they're alive · Discard any that stay gaping · Fresh herbs are far more fragrant.

Chef's secret

Chef's secret: steam on high and open the lid the moment the shells open don't overcook, so the meat stays bouncy, sweet and juicy · pile plenty of herbs underneath so the steam carries their aroma into the mussels.

Order fresh mussels + a full herb set with Jorasalad seafood sauce from Fresh Market Online.