My inspiration for the recipe is from one of my favorite cookbooks, The Free Range Cook, by Annabel Langbein. I made a few minor changes to her recipe. The flavors of this Thai dish are delicious and aromatic. The chills and lime juice set these mussels apart from any other mussels I have had. 

 

The mussels make for a perfect main course meal or as an appetizer. I have even served the entire dish, without the shells, over linguini, which tastes both decadent and light at the same time. 

 

Yield 2 main course servings

 

30 small mussels, scrubbed and debearded

2 Tbsp olive oil

2 cloves garlic, sliced 

2 red chillis, finely chopped

1 cup dry white wine 

½ lemon, zested

1 green onion, white and green parts separately sliced

1 tsp sugar

2 Tbsp lime juice

2 Tbsp fish sauce

¼ cup cucumber, peeled, seeded, and finely chopped

2 Tbsp cilantro, finely chopped

2 Tbsp red bell pepper, finely chopped

 

Heat oil in a large skillet on medium-high heat. Add the garlic, 1 chili, and cook for about 30 seconds. Next, add the mussels, wine, and lemon zest. Cover and cook over high heat until the mussels open, approximately 5 minutes. Discard any that do not open. 

 

In a medium-size, bowl whisk together the white part of the onion, 1 red chili, sugar, lime juice, and fish sauce. Remove the mussels from their shells, saving half of the shells for serving. Add the mussels to the marinade and allow them to marinate in the refrigerator for at least 15 minutes.

 

In a small bowl, combine the green part of the onion, cucumber, cilantro, and the red bell pepper. 

 

To serve, arrange the half shells on a platter. Place a chilled muscle in each of the shells. Top the mussels with a drizzle of the marinade and sprinkle with the cucumber mixture. 

 

Just Salt It, and enjoy!