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Hoi Ma-Laeng Poo Ob – Steamed Mussels with Basil Recipe

Hoi Ma-Laeng Poo Ob - Steamed Mussels with Basil Recipe

Hoi Ma-Laeng Poo Ob – Steamed Mussels with Basil Recipe

Beautiful orange-fleshed, green-lipped mussels contrast with bright green basil leaves in this simple but excellent seafood dish.

Ingredients :

  • 4 lbs (2 kg) mussels, soaked and cleaned well Large handful Thai basil leaves (horapa)

Dipping Sauce

  • cup (125 ml) freshly squeezed lime juice
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 2 coriander roots, chopped
  • 2 cloves garlic, crushed
  • 1/2 cup (125 ml) water

Method :

  1. Place the mussels in a steamer over boiling water and sprinkle with basil leaves. Steam for 10 minutes or until all mussels are cooked and open. Remove from the heat and wait for 2 minutes before opening the steamer.
  2. Meanwhile, mix the Dipping Sauce ingredients together, bring to a boil, then set aside to cool.
  3. Serve the mussels accompanied by the Dipping Sauce.

Note : Leaving the mussels to sit covered for a couple of minutes after steaming helps the flavor of basil to permeate the mussels.

Serves 4
Preparation time : 10 mins
Cooking time : 15 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Hoy Lai Pedi – Clams with Basil and Prawn Chili Paste Recipe”