2 kg/4.5 lb mussels, scrubbed and bearded
150 ml/0.25 pt Thai sweet chili sauce
5 ml/1 tsp Thai fish sauce
50 g/2 oz coriander (cilantro), finely chopped
Crusty bread, to serve
Wash the mussels in several changes of water and discard any that are open
and do not close when tapped. This is to remove all those dead mussels.
Put them in a large saucepan with the chili and fish sauces, cover and
steam over a high heat for about 4 minutes, shaking the pan occasionally,
until the mussels have opened. Discard any that remain closed. Add the
coriander, remove from the heat, cover and shake the pan to toss all the
ingredients together thoroughly. Transfer to a warm serving dish and serve
with crusty bread.