Thai Recipes from Time for Lime’s Cooking School on Koh Lanta (Ko Lanta), Thailand.

Steamed Mussels with Spicy Seafood Dip – hoi meng poo ob dakrai

Serves 4

  • In Thailand we have beautiful green-lipped mussels, the color is amazing and they are meatier than the regular black/grey mussels. In most countries you can only buy these frozen at a very high price at gourmet shops. If you’ re lucky you can find them frozen and cheaper at your Asian shop, if not use the regular mussels.
  • You’ ll be amazed by this recipe – it’ s much faster, tastier & healthier than the classic French way.
  • Any mussels that don’ t open after steaming should be thrown away.
  • 2 kg mussels, scrubbed, beards removed
  • 3 stems lemongrass, prepared the ‘ don’ t eat me way’