Hoi malaeng phu ob
Hoi malaeng phu ob, from above
Non vegThailand

Hoi malaeng phu ob

Mussels steamed with lemongrass, galangal and basil, with a lime chilli dip that bites back.

25 minTime
10 gProtein each
hotSpice
Herb steamed mussels2 chapters · 1 min read

Make it your way

Grandma's wayThai herb steamed mussels with nam jim seafood.
The original
101kcalsame
10 gproteinsame
0 gfibresame
25minutessame

Hoi malaeng phu ob.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Mussels1.2 kg in shells, cleaned
Lemongrass3 stalks, bruised and cut
Galangal8 slices
Kaffir lime leaves (makrut lime leaves)6 leaves, torn
Basil leavesa big handful Thai basil
Garlic6 cloves, half bruised, half for the dip
Fish sauce2 tbsp plus 1 tsp
Green chilli4 bird's eye chillies
Lemon juicejuice of 2 limes
Sugar2 tsp
Coriander leaves (cilantro)a few sprigs

Method

5 steps
  1. 1Pound chillies, half the garlic and coriander roots or stems, then mix with lime juice, sugar and most of the fish sauce.
  2. 2Put lemongrass, galangal, lime leaves and bruised garlic in a large pot with half a cup of water.
  3. 3Add mussels, cover tightly and steam on high, shaking.
  4. 4Discard any that stay closed, toss through basil and a splash of fish sauce.
  5. 5Serve in the pot with the dip on the side.
Serve it like this

Serve the mussels in the steaming pot with the herbs, a small bowl of nam jim on the side and an empty bowl for shells.

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Make it a meal

What goes with Hoi malaeng phu ob: a bread or rice, a side, something to drink and something sweet.

On the side Som tam15 min
On the side Tom yum goong25 min
To drink Thai iced tea15 min
To drink Cha manao12 min
Something sweet Bua loy40 min
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