INGREDIENTS

INSTRUCTIONS

Just the thing if you're in a hurry: and a tasty party food, or
between meal snack as well.  Method: Clean the mussels, carefully
removing the beards.  In a wok or skillet over medium heat, saute the
shallots and garlic  until aromatic.  Add the mussels, stir fry on high
heat for 1 minute, add the remaining  ingredients (except the beans and
bean sprouts) and cover the pan,  reducing the heat to medium, for a
further 5 minutes. Shake the pan  occasionally to move the mussels
around and ensure even cooking.  Check the cookig: discard any unopened
mussels.  If you want a substantial meal, add the beans and stir fry
until  heated through, then remove from the heat and add the bean
sprouts,  stirring briefly, then transfer to the serving platter.
Serving & Storage: For a light snack, the mussels are eaten alone,
using a convenient half shell as a spoon/knife. For a more  substantial
meal, the mussels are transferred to a platter, and the  beans, bean
shoots etc to another, then the veggies can be eaten with  rice or
noodles, accompanying the mussels.  In many cases the mussels are eaten
with the fingers, as this makes it  easier to dip them in the chosen,
and usually fierily hot, dipping  sauce, such as nam prik kapi, nam
prik kiga, or nam prik narok.  Posted to CHILE-HEADS DIGEST V3 #154
Date: Fri, 8 Nov 1996 12:27:32 +0700  From: "Col. I.F.
Khuntilanont-Philpott"  <colonel@korat1.vu-korat.ac.th>

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