Recipe - Hoi Tohd (Fried Mussels)

1 kg Mussels
1 cup Tua phak yao (long beans),
cut into 1 inch pieces
(optional)
1 cup Tua ngok (bean sprouts)
(optional)
One half cup Hom daeng (shallots), thinly
cut or sliced up
2 tablespoon Kratiem (garlic), minced
1 tablespoon Nam prik pao (toasted chilis
in bean oil)
1 tablespoon Prik ki nu daeng (red
birdseye chilis), thinly
cut or sliced up
1 teaspoon Nan tan sai daeng (brown
granulated sugar)
1 teaspoon Prikthai (black pepper),
freshly ground

Just the thing if you're in a hurry: and a tasty party food, or between
meal snack as well.

Method: Clean the mussels, carefully removing the beards.

In a wok or skillet over medium heat, saute the shallots and garlic until
aromatic.

Add the mussels, stir fry on high heat for 1 minute, add the remaining
ingredients (except the beans and bean sprouts) and cover the pan, reducing
the heat to medium, for a further 5 minutes. Shake the pan occasionally to
move the mussels around and ensure even cooking.

Check the cookig: discard any unopened mussels.

If you want a substantial meal, add the beans and stir fry until heated
through, then remove from the heat and add the bean sprouts, stirring
briefly, then transfer to the serving platter.

Serving & Storage: For a light snack, the mussels are eaten alone, using a
convenient half shell as a spoon/knife. For a more substantial meal, the
mussels are transferred to a platter, and the beans, bean shoots etc to
another, then the veggies can be eaten with rice or noodles, accompanying
the mussels.

In many cases the mussels are eaten with the fingers, as this makes it
easier to dip them in the chosen, and usually fierily hot, dipping sauce,
such as nam prik kapi, nam prik kiga, or nam prik narok.

Posted to CHILEHEADS DIGEST V3 #154

Date: Fri, 8 Nov 1996 12:27:32 +0700

From: "Col. I.F. KhuntilanontPhilpott" colonel@korat1.vukorat.ac.th