Lemongrass and Thai Basil Steamed Mussels

    20 minutes

    This is an extremely easy mussel dish originating in Thailand as 'Hoy Op'; the mussels are steamed with lemongrass and Thai basil before being served with a homemade dipping sauce.

    2 people made this

    Serves: 4 

    • 1kg fresh mussels, thoroughly cleaned and debearded
    • 4 stalks lemongrass, bottom third only, cut into 3cm sections
    • 4 sprigs of Thai basil leaves
    • Dipping Sauce
    • 3 garlic cloves
    • 1 pinch salt, to taste
    • 1-10 chillies, depending on taste
    • 4 tablespoons lime juice
    • 3 tablespoons fish sauce
    • 2 tablespoons palm sugar
    • 3 kaffir lime leaves, sliced finely

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Dipping Sauce: In a mortar pound the garlic with a good pinch of salt. Add the chillies and pound well to create a paste.
    2. Add lime juice, fish sauce and palm sugar. Taste and adjust to your liking. The sauce should be spicy first, then sour, then salty, then sweet.
    3. Mussels: Put the mussels, lemongrass and Thai basil into a big saucepan over high heat. Add a 1/4 cup of water to start the steaming process.
    4. Cover with a tight fitting lid. Steam in its own liquid for about 8-10 minutes or until the shells have opened. Shake the saucepan every now and then during that time to spread the mussels, lemongrass and Thai basil around.
    5. Discard any unopened mussels. Serve immediately in a big bowl with the dipping sauce on the side.

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