Hoy Malaengphoo Nung

SteamedMussels With Thai Herbs In Spicy Broth 
This is my version of adish that originated at Jitlada in Los Angeles. The current family that runsJitlada is from southern Thailand, but this dish predates even the Singsanongfamily back to the original owners. I like using frozen New Zealand musselsbecause they are flash-frozen, which means they’re always fresh, plus they’realready cleaned and super sweet. That said, I would also use this recipe on anyfreshly harvested mussel.
Portions:4
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Ingredients

  • 2 lb 907 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 thin slices galanga
  • 2 –3 whole Thai or dried chilies smashed to expose the seeds
  • 1 tbsp 15 g chili paste in soybean oil
  • 2½ cups 590 ml Thai Chicken Stock or plain chicken stock
  • ½ cup 12 g Thai sweet basil leaves
  • ½ cup 8 g roughly chopped cilantro
  • 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.
  • Sauté 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.
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Course Fish / Seafood
Cuisine Thailand