2Heads of garlic, roasted in tinfoil in 325ºF oven until soft
46" long pieces lemon grass, roasted in tinfoil at 325ºF until soft
1Thumb sized piece, peeled ginger, roasted in tinfoil in 325ºF oven
6shallots, roasted in tinfoil in 325ºF oven
2Kafir lime leaves
1Bunch fresh basil
1Bunch cilantro, stems and leaves separated
6Green chilies, roughly chopped
½tspWhite or black peppercorns
1tspcumin seeds
2tspcoriander seeds
1tbspShrimp paste
2cupscoconut milk
½cuptamarind pulp
Sugar to taste
¼cupThai fish sauce
1Fresh lime, juiced
¼cuppeanut oil
1cupRoasted unsalted peanuts, roughly chopped
1
Place peeled, roasted garlic, ginger, shallots and roughly chopped green chilies into a mortar and pound with pestle until a smooth paste is achieved. Scrape out contents and reserve.
2
Toast peppercorns, cumin, and coriander in a dry pan until slightly brown and fragrant. Transfer to mortar and grind with pestle to a fine powder. Add basil, kafir leaves and cilantro and grind with pestle into a paste. Add roasted garlic mixture back to mortar and combine with spice and herb paste. Allow to sit 1/2 hour before using.
3
In a large wok with a tight fitting lid, add peanut oil and preheat until oil is smoking. Add a healthy dollop of the paste that is in mortar and cook until the green "flecks" are bright and everything is fragrant. Add shrimp paste and coconut milk. Bring to a rapid boil and reduce volume by half over high heat. Add tamarind pulp, fish sauce and sugar (if desired) to balance seasoning. When boiling again, add mussels. Stir to coat. Cover and cook for 6 – 7 minutes. Discard any mussels that do not open after this time.
4
To serve, evenly distribute mussels between bowls. Bring the sauce back to a boil and reduce volume by 1/3 to intensify flavor. Ladle the sauce over the mussels. Garnish with cilantro leaves and peanuts. Serve with limes.
Ingredients
4lbsMussels, scrubbed clean and beards taken off
2Heads of garlic, roasted in tinfoil in 325ºF oven until soft
46" long pieces lemon grass, roasted in tinfoil at 325ºF until soft
1Thumb sized piece, peeled ginger, roasted in tinfoil in 325ºF oven
6shallots, roasted in tinfoil in 325ºF oven
2Kafir lime leaves
1Bunch fresh basil
1Bunch cilantro, stems and leaves separated
6Green chilies, roughly chopped
½tspWhite or black peppercorns
1tspcumin seeds
2tspcoriander seeds
1tbspShrimp paste
2cupscoconut milk
½cuptamarind pulp
Sugar to taste
¼cupThai fish sauce
1Fresh lime, juiced
¼cuppeanut oil
1cupRoasted unsalted peanuts, roughly chopped
Directions
1
Place peeled, roasted garlic, ginger, shallots and roughly chopped green chilies into a mortar and pound with pestle until a smooth paste is achieved. Scrape out contents and reserve.
2
Toast peppercorns, cumin, and coriander in a dry pan until slightly brown and fragrant. Transfer to mortar and grind with pestle to a fine powder. Add basil, kafir leaves and cilantro and grind with pestle into a paste. Add roasted garlic mixture back to mortar and combine with spice and herb paste. Allow to sit 1/2 hour before using.
3
In a large wok with a tight fitting lid, add peanut oil and preheat until oil is smoking. Add a healthy dollop of the paste that is in mortar and cook until the green "flecks" are bright and everything is fragrant. Add shrimp paste and coconut milk. Bring to a rapid boil and reduce volume by half over high heat. Add tamarind pulp, fish sauce and sugar (if desired) to balance seasoning. When boiling again, add mussels. Stir to coat. Cover and cook for 6 – 7 minutes. Discard any mussels that do not open after this time.
4
To serve, evenly distribute mussels between bowls. Bring the sauce back to a boil and reduce volume by 1/3 to intensify flavor. Ladle the sauce over the mussels. Garnish with cilantro leaves and peanuts. Serve with limes.
