Steamed Thai Mussels
photo by Derf2440
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1⁄4 cup lemon juice
- 2 tablespoons sugar
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fish sauce or 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 1⁄4 teaspoon hot pepper flakes
- 2 lbs mussels, scrubbed and beards removed
directions
- Whisk together all but the mussels.
- Arrange mussels on a barbecue, close lid and cook 5 minutes or until mussels open. Transfer to a platter.
- Drizzle with the sauce.
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Reviews
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YUM! YUM! YUM! these mussels were sooo delicious! the sauce is perfect with them; I used fish sauce and used splenda instead of the sugar, about half of the amount called for; the BBQ is not working so I did them in the oven at 450f degrees for about 6 minutes. Served them with a seeded bagette, sliced and toasted for dipping into the wonderful zippy sauce as an appetizer before lunch for a friend. i will definately be making them again, thanks for posting Tebo!!!
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These are absolutely WONDERFUL!!! The dipping sauce is out of this world and you cannot stop eating them till they are gone. I HIGHLY reccomend this recipe and I have coupled it with recipe #97228, Crab cakes with spicy Thai sauce and made a meal out of it with an asian salad. I've made this numerous tiems and it so easy and delicous THANS!!!
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Let me set the scene for you.My buddy Bob has a barbacue for about five couples every July.He's in the fish business,so all the seafood we have is the freshest you can possibly get without catching it yourself.The menu was Spring salmon or Tyee to our U.S. neighbors,plus pacific oysters,(smaller ones)and Mussels,shrimp etc.He knows I love oysters and mussels,so about three hours before were supposed to be there he tells me I'm preparing them. I head straight to Recipe Zaar and I see this simple recipe.Even some of the people who don't really care for mussels couldn't stop eating them.We had plenty of mussels so I did the recipe three times.Thank you so much for this recipe.Iv'e never had better tasting mussels.PS.After they opened on the barbacue I put them in a pot,poured the sauce over them and mixed them up.I found that easier than drizzleing.
RECIPE SUBMITTED BY
I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!