Thai Mussels with Dồi Xá Chiên Tây Hồ Sausage:
This recipe started out as a Bobby Flay recipe… I’ve simplified it a little, so I can do it on the stove in a large pan – making it easier to cook the mussels more evenly and so that you transfer them to the serving dishes as each mussel is ready. I also added the Dồi Xá Chiên Tây Hồ sausage – which has fried pork skin and lemongrass in it (available at some Asian Markets).
1 package of Dồi Xá Chiên Tây Hồ sausage
2 tbsp peanut oil
1 stalk lemongrass, crushed
3 tbsp Thai red curry paste (I like to use True and Thai)
½ cup white wine
1 can coconut wilk
2 tbsp fish sauce
2 tbsp lime juice
1¼ to 1½ lbs mussels, debearded and scrubbed
2 tbsp chopped cilantro – leaves only
4 tbsp chopped basil (Thai basil, if you can find it but regular works fine)
First, grill the Dồi Xá Chiên Tây Hồ sausage for 7½ minutes a side at 400°. Remove from grill, slice into half inch pieces, cover with tin foil and set aside.
Heat oil in large sauté pan at medium high heat. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. Serve from pan into individual bowls, discarding the lemongrass. Put sliced Dồi Xá Chiên Tây Hồ Sausage on top and garnish with the cilantro and basil. I added a kaffir lime, as well.
This recipe is based on Corinne Trang’s Asian Coleslaw recipe from her book The Asian Grill.
1 large clove of garlic
2 Thai chili peppers, de-seeded.
⅓ cup of fish sauce
⅓ cup of lime juice
⅓ cup of brown sugar
1 tbsp of vegetable oil
½ head of Napa Cabbage
1 small Red Onion, julienne
A handful of Carrots, julienne
1 cup chopped Cilantro – leaves only
Throw the garlic and Thai chili peppers into a food processor and chop fine. Add the fish sauce and lime juice and mix. Next, add the sugar and mix. Them add the vegetable oil and mix well.
Slice the Napa cabbage from the top. Use only half of the head. Place in a bowl with the julienne onions and carrots. Mix in dressing, cover and refrigerate for up to an hour. Mix in cilantro just before serving.
Soak one cup of Thai glutinous rice in a bowl of water with at least on inch of water on top of the rice for up to 24 hours. Steam for 15 minutes. I use a pasta cooker with a build in colander that has very small holes. Works perfect.
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As for what to drink, I went with a bottle of the Barrel-Aged Flora Rustica from Upright. And for dessert… I had some Coconut Milk with Cashew Brittle and Pandan ice cream from Salt & Straw with a Cavatica Stout from Ft. George.