These are probably my favorite mussels. The flavor are distinctly South East Asian — strong but balanced at the same time.
And this one you are hearing it from the queen of electric immersion blender: mortar and pestle are better. I made this recipe many times using different equipment. Mortar and pestle make the world of difference — you get authentic pungency and maximum flavor.
The process is super quick and streamlined if you get your mise en place set:
— bash the first four ingredients into a paste;
— mix two sauces;
— add sugar to broth;
— wash the herbs;
— prep the mussels.
If this is done, from the time you turn the flame on your dinner is ready in less than ten minutes.
There’s a lot of juice and it’s fantastic — fragrant with basil, briny-salty-sweet, hot with chilies. You can scoop and drink it using large shell as I do. Another great way to sop it up is with chunks of sticky rice.
WHAT WENT IN
— 1 tsp black peppercorns
— 3 Thai dragon chilies
— 3 large garlic cloves
— 2 Tbsp chopped fresh cilantro roots and/or stemss
— 3 Tbsp vegetable oil
— 3 Tbsp oyster sauce
— 2 Tbsp fish sauce
— 4 lb mussels, scrubbed, debearded, broken and open discarded
— 1/2 cup chicken stock
— 1 tsp sugar
— 1 cup fresh Thai basil leaves
TO GARNISH
— Thai basil leaves
— cilantro leaves
THE PROCESS
1. In a mortar, bash together peppercorns, peppers, garlic, and cilantro stems.
2. Mix oyster and fish sauces together.
3. Add sugar to chicken broth.
4. In a large pot, heat the oil and add the garlic-pepper paste. Swirl in until hot and fragrant — about 30 seconds.
5. Mix in oyster-fish sauce and immediately add mussels coating them evenly with the sauce.
6. Add hot chicken stock and cover the pot tight. Cook for about 3 minutes on high.
7. Open the lid, if the mussels are open, throw in basil leaves, mix, turn the heat off, cover for another 2 minutes or so to infuse with flavor.
8. Add more fresh herbs at the table.
