Recipes
Thai chili jam mussels and clams
Season :Summer/ Autumn
Servings :2 (the chili jam makes more portions
Diet :Gluten free
Time :60 minutes
Difficulty :Medium
This recipe is amazing and different from your classic Moules marinière. You can use the leftover chili jam in loads of different ways, like with grilled chicken, on a bun with sliced pork shoulder or on an avocado toast!
INGREDIENTS
- 500 gr. of mussels
- 500 gr. of clams
- (or 1 kg. of one of the two)
- 1 stalk of lemongrass
- 8 slices of galangal
- 6 kaffir lime leaves
- Small bunch of Thai basil
Chili jam
- 12 shallots, halved and finely sliced
- 4 cloves of garlic, finely chopped
- 4 long dried red chillies, finely chopped
- Big thumb size piece of galangal, finely chopped
- 200 gr. of palm sugar or brown sugar
- 150 gr. of tamarind water
- 3 tbsp. of fish sauce
- 1 tsp. of shrimp paste
- Neutral oil (like sunflower)
PREPARATION
- Start by making the chili jam. Heat a layer of about 3-5 cm of (sunflower) oil in a pot until hot. Separately deep fry the chopped shallots, garlic, chillies, and galangal and fry until golden, keep a close eye on it and take out with a slotted spoon.
- Blend everything together in a food processor or a hand blender with a tsp of shrimp paste and use some of the oil to moisten the mixture. Discard the rest of the oil.
- Once blended together, bring the mixture back to a boil again and add the palm sugar, fish sauce and tamarind water. Simmer soft until it’s thick, stirring regularly.
- Next step is preparing the mussels and clams. Start by giving them a really good wash to remove all the sand. You can only make this recipe using just mussels or clams but make sure you use 1 kg in total.
- Bring a thin layer of water in a large pot to a boil and add the bruised stalk of lemon grass, kaffir lime leaves and a few slices of galangal and let it simmer for about 3 minutes. Then add the mussel and clams and put a lid on the pot and let it steam until all the shells are opened. Discard the ones that do not open.
- When the mussels are cooked mix in a few tablespoons of the chilli jam sprinkle the Thai basil leaves over the dish and serve immediately.
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