Sawaddee ka welcome to hot Thai kitchen so I love mussels I love them can you do them anyway
chances are I'm gonna love it but today's recipe is extra-special because these mussels are going
to get smothered in all sorts of tires that are my favorite and it's super fast super easy and it's
got a very impressive name so it's called hoi ob malangpu samunprai huh super impressive you
can say that to your friends hoi malangpu is mussels Ob means sort of to cook something
in an enclosed space and samunprai is herbs so so good so let's get started cooking good
mussels come down to this one thing a delicious broth you get the broth you dump the mussels
in close the lids 2 minutes and it's done so it goes fast you want to make sure that you've got
all the ingredients ready to go and lay it out like I've got here and I'll talk about them as
I add them to the pot a little bit of oil just a little let's start with sauteing some garlic and
onion I'm using garlic and red onion now you could definitely use shallows shallows are very common
and mussels I just happen to have red onions in the fridge that I wanted to use up my original
recipe didn't have any garlic and then someone on facebook said I love mussels with lots of garlic
and I was like oh how did I not think about that so give that a little time to cook and soften and
let the flavors infuse into the oil okay this is pork stock but you can just do chicken stock
and now all my someone prior all my herbs some lemongrass which I finly sliced now we just need
the lemongrass to infuse I'm not gonna actually eat that some galangal slices in there of course
kaffir lime leaves which I've torn into sort of chunks I remove the center ribs so that's a lot
that's okay I love it some tide shelley's now these are Thai chilies that I've crushed until
they're broken but they're kept whole so that way no one is going to accidentally eat the little
piece of chili but it's just going to gently infuse the heat into the broth some Tomatoes so
cherry tomatoes you can just use regular Tomatoes if you want at the end they'll just sort of break
down into the broth and I find it really adds some extra flavor a little extra richness to
this broth as well add some fish sauce to flavor it I know some of you are thinking that looks like
boom yum and it does but in the end I'm going to add something else that's gonna make it a little
different from Ricky laughs boom yeah bring that to a boil so here are my mussels that I bought
this morning now you want to make sure they're all alive and well so first of all smell them so
if they smell bad that's not good and if they're open give them a little tap and if they close they
won't close right away sometimes it takes them a few a few seconds to sort of wake up if they
close and that means they're alive so they're good if they're open and they won't close our
dead throw them away so make sure you scrub them clean some mussels that you buy some stores will
have them pristinely cleaned for you you don't have to worry about that but you know mine came
a little rustic so my broth is now boiling I'm going to dump my mussels in close it right away
now this is going to take about two minutes and what you're looking for is for the mussels to
open so if you've got a plot with clear lid it helps a lot then you don't have to open the lid
to see if they're open so now we just kind of hang out and wait and you can if you want open
and you know give it a flip just to check out what's going on it's okay nothing bad is going
to happen most of them are open now I've got a couple that's still a little bit of a bloomer
so we'll give them a few more seconds almost done mussels are done I'm going to turn it off and who
check that out mmm oh so so good I'm going to add my finishing herbs now I've got some Thai basil
now this is what's going to make it different from the regular Thummim so you just want the heat of
the broth to wilt the Thai basil I'm also going to add some cilantro fresh chopped cilantro one
last thing I'm going to add is some more Tomatoes just because the other ones have already mushed
by this point so I just want some orange and red tomatoes just to give it some extra colour I'm
going to close it just for a few seconds just using the residual heat to let the steam sort
of wilt and bring everything together and then go get your plates and table setting and we're
almost done so there are two ways you can go about finishing this off you can serve it as is look at
that oh that's a big muscle you can leave it as is and what you're gonna get is sort of a
savory broth but I can also add some lime juice and turn it into something that's a little more
tart and refreshing either way is really go so you really can't go wrong so give it a taste first at
this point and then if you decide you know what I want some tartness you can go in with a little bit
of lime juice and then give the broth a taste ooh the smell that Thai basil is permeating this room
mmm that garlic was such a good idea all right let's plate this up this is not traditionally
Thai but this dish is great served with some toasted bread so I've got here some toasted
sourdough so you can have something to dip in that broth oh I almost forgot if there are muscles that
didn't open you could sort of remove the ones that are open and throw it back cook it in the
broth for about one more minute to see if it will open some of them really do take longer
than others and if they still don't open then you can just chuck it that means the muscle was
dead and we don't want to eat that now if I had some fries this would be a great mood feat so
what I like to do is I want to make sure that I get some broth with my muscles I always use
a spoon take some bread dip it in that broth that is like liquid gold this broth is so good
all the flavors work together so well from all the different herbs and even though I didn't
add any sugar the slight sweetness from the tomatoes balance out of the saltiness and the
tartness of the lime juice and it's so light so refreshing nothing could be better than this with
a cold glass of white wine on a patio oh my god such a great idea I should brought some wine so
the recipe as always is aa Thai kitchen calm if you make this send me a photo Facebook Twitter
Instagram I love seeing your photos and I will see you next time for your next delicious Thai meal
Oh