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Vietnamese Spicy Steamed Mussels (So Hap Xa) Recipe
Serves/Makes: 3 - 4
Ingredients:
- 2 pounds fresh mussels, cleaned and bearded
- 2 1/2 cups (600 ml) chicken stock or beer, or a mixture of the two
- 1 green or red Thai chili, seeded and finely chopped
- 2 shallots, finely chopped
- 2-3 stalks lemon grass, finely chopped
- 1 bunch ginger leaves
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
How to cook:
- Pour the stock into a deep pan. Add the chili, shallots, lemon grass and ginger leaves.
- Bring to boil. Cover and simmer for 10-15 minutes to let the flavors infuse, then season to taste with salt and pepper.
- Discard any mussels that remain open when sharply tapped, and then tip the remaining mussels into the stock.
- Give the pan a good shake, cover and cook for 2 minutes, or until the mussels have opened.
- Discard any that remain closed. Ladle the mussels into individual bowls, making sure everyone gets some of the cooking liquid.
Comments:
This dish, called Spicy Steamed Mussels (So Hap Xa), is Vietnam's version of the French classic, moules mariniere. Here the
mussels are steamed open in a herb-infused stock with lemon grass and chili instead of wine and parsley. It is a popular Vietnamese method of steaming clams and snails. Beer is sometimes used instead of stock and it makes a rich, fragrant sauce.
Tip:
How to prepare mussels for cooking.
This recipe for Vietnamese Spicy Steamed Mussels (So Hap Xa) serves/makes: 3 - 4
Main Ingredient: Mussels
Preparation Method: Steamed
Cuisine: Vietnamese