What to eat in October? I can’t believe that we are about 2 months away from 2010! Weather is getting colder and I tend to cook soupy or one-pot kind of food during Autumn/Winter. In October, there are lots of things in season. All these food reminds me of shorter days and longer nights, which I don’t really look forward.
It’s good to eat whatever that’s in season because this reduce the energy needed to grow and transport the food we eat. Of course, the main reason would be that seasonal food is fresher and so tends to be tastier and more nutritious. Nowadays, we can eat almost everything 12 months a year without having to wait for the actual season of a particular food though. Most often than not, a lot of vegs and fruits are imported from other countries to the UK, so, there’s very good chance to get hold of food that is not in season. I am not sure if this is good, I guess, modern shoppers like us are really demanding and always want to be able to get any types of food all year round, this has made food import essential.
So, mussels are in season again! I am such a great fan of mussels! Maybe I should say I just love seafood! Indulging in seafood makes me feel closer to the sea. The smell and taste of the sea makes seafood such irresistible! Do you remember the following recipes that I previously made?
1. Mussels in Herby Tomato Sauce
2. Mussels in White Wine (Moules Marinieres)
3. Curry Mussels (Moules au Curry)
They are just as irresistible as Thai-Style mussels that I am going to share with you guys. All the above recipes that I made were more of Western-style cooking. This time, why not give mussels a Thai twist, the clean, fresh flavours work brilliantly!
Recipe: Thai-Style Mussels
Ingredients:
Mussels, 1kg
Oil, 1 tbsp
Garlic, 4 cloves
Lemongrass (white parts), 1 stem
Red chilies (chopped), 2-3 tsp
Water, 100ml
Rice wine/white wine, 2 tbsp
Thai basil leaves (roughly chopped), a handful
Method:
1. Scrub the outside of the mussels with a brush. Remove and discard the beards.
2. Heat the oil in a wok or large pan add garlic, lemongrass and chili. Cook until slightly brown and fragrant.
3. Add the mussels to the wok and toss well. Add in chinese rice wine, water, and Thai basil after about 3 minutes. Mix well. Put the lid back on for another 1 minutes or so until all the mussels are open (discard any that stay closed).
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October 10th, 2009 at 8:29 pm
Beautiful photos and lovely this recipe–the flavors of basil, lemongrass, garlic and chilis are great–clams with this would be great too!
October 11th, 2009 at 1:28 am
as always look beautiful:)…I prefer clam than mussel….taste better mah!!
October 11th, 2009 at 4:09 am
Looks so yummy! Guess I'll be scouting around for mussles soon
October 11th, 2009 at 7:08 am
The mussels look delicious, esp with the fragrance of lemongrass & taste of wine.
October 11th, 2009 at 4:41 pm
Thank you! Yes, I reckon clams would be a good choice too!
October 11th, 2009 at 6:42 pm
Let me know once you try!
October 11th, 2009 at 6:48 pm
Let me know once you try!
October 11th, 2009 at 6:48 pm
Thank you!
October 11th, 2009 at 8:23 pm
Thank you! For me, I love both, can’t decide which one I prefer.. LOL
October 11th, 2009 at 11:05 pm
these mussels look so succulent and I love how rich their color is. Glad to see a new recipe for my favorite mollusk!
October 12th, 2009 at 12:46 am
Same here, I can't believe it's October too. I hope the days would slow down but it doesn't I love steamed mussels with Thai flavors. They're so fragrant and delicious.
October 12th, 2009 at 7:49 am
This is one delicious pot of mussels. I like the Thai flavors and the photos of course are amazing as usual!!!
October 12th, 2009 at 7:54 am
These Thaï-style mussel look so tasty !
October 12th, 2009 at 1:09 pm
oh my..time flies and it's getting so cold! Love all the flavours here.I've never actually cooked mussels, I always go to belgos for their green curry mussels if I have a craving =P
October 12th, 2009 at 2:37 pm
Your mussels are just … stunning! If there was a mussels competition, yours will win hands down!!! How good is that?! Aiyoh, really want some right now. Se what you did?
October 12th, 2009 at 6:40 pm
So simple – looks delicious. I always go with a heavy garlic and wine sauce (more french I guess), but this sounds really good with the chilies and thai basil. Lovely pics, as usual!
October 12th, 2009 at 11:29 pm
I prefer clams to mussels…definitely. Maybe can try Thai-style clams?
October 13th, 2009 at 1:02 am
Haven't cooked mussels/ clams before because I can't find any fresh ones and am also not sure how to choose them. But I'm inspired by your Thai-style mussels….so simple and tasty …..a must-try dish in my KIV list now….
October 13th, 2009 at 11:13 am
Hmmmmm
) stunning pics and presentation as always!
October 13th, 2009 at 2:20 pm
looks just like what my grandpa used to make
October 13th, 2009 at 7:55 pm
Thanks for dropping by and your comment.
October 13th, 2009 at 7:56 pm
Thank you!!
October 13th, 2009 at 7:56 pm
Thanks, Nina!
October 13th, 2009 at 7:56 pm
Merci!
October 13th, 2009 at 7:58 pm
Yes, time flies and it's kind of difficult to believe that it's October. This definitely a great way to eat mussels.
October 13th, 2009 at 8:00 pm
It's kind of chilly at night now
I have never tried Belgos… will do it one day! 
October 13th, 2009 at 8:03 pm
Thanks for your compliment… I have to hide cos I am blushing.. hehehehe… Sorry to make you craving for mussels.. let's come to my house next time
October 13th, 2009 at 8:04 pm
I love mussels with lots of garlic and wine sauce.. yum…
October 13th, 2009 at 8:04 pm
Clams are nice. I will try to find some.. in fact, I have never bought clams.. so I will definitely try to get some
Thanks for the great idea!
October 13th, 2009 at 8:07 pm
I was told that the mussels should smell fresh, the shells on these bivalves should be tightly closed. Give a tap if you see slight opening, the shell should close quickly. This means that it's alive. Try to avoid those with chipped or broken shells.
October 13th, 2009 at 8:09 pm
Thank you, Mademoiselle!!
October 14th, 2009 at 3:29 am
looks amazing! I love this type of mussels with the black shells (instead of green) … so hard to find here!
October 15th, 2009 at 6:56 pm
Those mussels look great, fantastic photography too.
Wish I was back in Thailand – the food is the best in the world!
Andy – http://onceuponathyme.wordpress.com/
October 16th, 2009 at 7:35 pm
Thank you! Over here, mussels are usually with black shells. I think I've seen the green ones in Australia.
October 16th, 2009 at 7:47 pm
Thanks Andy..
October 18th, 2009 at 10:06 am
I'm living and teaching ESL in South Korea- just last night we bought 2 kilos of mussels for less than 2 dollars and they were SO good! We'll try this recipe next- looks wonderful!
October 19th, 2009 at 11:49 am
Nice to find your blog, your pics are lovely and so is your blog. I am figuring how to cook my mussels tonight, maybe using beer with a thai twist : )
October 19th, 2009 at 10:09 pm
Wow.. 2 kilos of mussels for less than 2 dollars.. that's really a good bargain!! Try the recipe and let me know.
October 19th, 2009 at 10:10 pm
Hi GourmetTraveller88,
Thanks for dropping by and your comment! I am glad that you like my blog! Beer in the mussels, sounds good to me!